My name says it all - I am a steak and potatoes kinda girl. Put them together and that could just be the best meal I could ever ask for. The topic for this week at I Heart Cooking Clubs was "served-family style" with one of Giada's recipes. I saw this one on the Food Network website (that originally came from her cookbook Giada's Family Dinners) and thought it fit the theme perfectly, since it came from her family cookbook, AND I had wanted to make it so badly! It twas her Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe. Mashed potatoes are lovely by themselves, and add some cheese and bread crumbs (which I hadn't thought to do before!)... well that just seems genius! So I knew I had to make these potatoes for this week's theme at IHCC. But I just didn't know what to make as the main course. Then I asked PJ to skim my lonnnng list of recipes to try, and he chose a delightful steak recipe. We hadn't had steak in awhile, and like I said before, I will never pass up an opportunity to eat steak and potatoes. Good thinking, Peej!
I modified Giada's recipe slightly. I made half of what the recipe originally called for, since I was making it only for the two of us. I did not peel the russet potatoes, which was totally fine with us. I also used vitamin D milk instead of whole milk. I also used Progresso Italian bread crumbs rather than the plain kind it called for. And lastly, I waited to preheat the oven until after the potatoes were cooked. No big changes, just minor ones. Here is my modified recipe of Giada's delightful version.
Giada's Baked Mashed Potatoes w/ Parmesan Cheese & Bread Crumbs
- 1 tablespoon butter
- 2 pounds russet potatoes, cut into 1-inch pieces
- 1/2 cup vitamin D milk
- 1/4 cup (1/2 stick) butter, melted
- 3/4 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- salt and pepper
- 1 tablespoon Progresso Italian bread crumbs
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain, return potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 of the Parmesan. Season with salt and pepper, to taste.
Preheat oven to 400°. Coat a 13x9 inch baking dish with 1 tablespoon of butter. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
*Note: This recipe can be prepared up to 6 hours ahead of time, up to the point right before you bake it. Cover and chill.
I am linking this potato recipe to IHCC for "served family style" week of Giada's recipes.
My favorite cut of steak is the filet - it is always so tender and juicy and doesn't have much fat on it. And I love an easy steak recipe, such as the one I saw over at Ashley's blog. She is a New York girl and she cooks fancy food and takes beautiful photos. I knew I had to try her recipe for steak with parmesan herb butter, but with our own modifications. Boy, am I glad we did! Um, steak... delicious. Parmesan... delicious. Herbs... always tasty. And butter... again, delicious! There was no way we weren't making this recipe! So we served Giada's potatoes with some filet mignon steaks with Parmesan Herb Butter. We just cooked the steaks in oil on a skillet, letting them get nice and brown on the outside, and cooking until steaks were medium temperature. I always have trouble with overcooking my steaks, or not cooking them enough. I used to have to cut into them with a knife. Now, I try to guess based on the touch. But I do also have to use a thermometer just to make sure that it is at an acceptable temperature. This is a skill I need to perfect... knowing how to cook a steak without cutting into it or using a thermometer. I'll let you know when I perfect it :) Below is the recipe for the Parmesan Herb Butter that we used over top of the steaks.
Parmesan Herb Butter from Big Flavors from a Tiny Kitchen
- 4-5 tablespoons butter, softened
- 2 green onions, finely chopped (can use scissors)
- 2 tablespoons parsley, finely chopped
- 2 tablespoons grated Parmesan cheese
Mix all ingredients together and serve over top of steaks.
This was absolutely divine! We will make both of these recipes again! Filet is not something we can have very often, but we are blessed when we can :) These potatoes were good heated up the next day too for leftovers!