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 Au Gratin Sirloin Steak
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Au Gratin Sirloin Steak

Au Gratin Potatoes: Coat 3 half-hotel pans (or 1 half-hotel pan for trial recipe) with cooking spray. Pour 4 oz. bechamel sauce into each prepared pan; top with 14 oz. potato slices| overlapping to make even layer. Cover with remaining sauce.,Sprinkle 1 cup cheese over sauce in each pan| then drizzle 1/4 cup milk along sides of pan to moisten. Cover with foil. Bake in 350ºF convection oven 15 min.,Remove foil. Bake potatoes additional 3 to 5 min. or until bubbly and browned. Cut potatoes in each pan into 4x2-1/2-inch rectangles.,For each serving: Season 1 steak with salt and pepper. Grill to desired doneness. Top with 1 oz. steak sauce and 1 potato rectangle. Serve over bed of 4 grilled scallions.
24 servings
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Ingredients

Au Gratin Potatoes
3 each potatoes
3 cups bechamel sauce
3 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
3/4 cup milk
3/4 cup Steak
24 each beef sirloin steak
1 Tbsp. salt
1 Tbsp. pepper
3 cups A.1. Original Sauce
96 each scallions

Instructions

Preparation Steps
  • Au Gratin Potatoes: Coat 3 half-hotel pans (or 1 half-hotel pan for trial recipe) with cooking spray. Pour 4 oz. bechamel sauce into each prepared pan; top with 14 oz. potato slices, overlapping to make even layer. Cover with remaining sauce.
  • Sprinkle 1 cup cheese over sauce in each pan, then drizzle 1/4 cup milk along sides of pan to moisten. Cover with foil. Bake in 350ºF convection oven 15 min.
  • Remove foil. Bake potatoes additional 3 to 5 min. or until bubbly and browned. Cut potatoes in each pan into 4x2-1/2-inch rectangles.
  • For each serving: Season 1 steak with salt and pepper. Grill to desired doneness. Top with 1 oz. steak sauce and 1 potato rectangle. Serve over bed of 4 grilled scallions.
  • How to Slice the Potatoes
    Use a mandolin to get even slices, and ensure even cooking.