Steak and potato gratin/pie

Really detailed recipe in the description there Adam, can't really miss the beef and the taters.

Since the description doesn't have it, here's the recipe from the video, with vaguely appropriate numbers where Adam didn't give specific ones. Ingredients 2 lbs fillet steak 1-2 tbsp cornstarch (or flour) 2 tbsp vegetable oil 6 medium carrots 3 stalks celery 5-6 green onions 1-2 tbsp tomato paste 1 cup white wine (or red wine or broth) 2 packets unflavored gelatin 1-2 tbsp cornstarch 1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube) 1-2 tsp pepper 3-4 tbsp polasses (or honey or sugar) 3 cloves garlic 1 lb potatoes (about 2 large) 1 egg yolk 4-8 tbsp gouda cheese (or any melting cheese), divided 1/4 cup cream, divided Instructions 1. Preheat the oven to 350°F/180°C 1. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour 2. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside 3. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds 4. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft. 5. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered. 6. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine. 7. Mince the garlic and slice the potatoes very thinly 8. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top 9. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate. 10. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking. 11. Let cool for 10 minutes, then serve with green onion garnish. (Really just needed to know how long of a recipe it is lol. About 2.5 hours total, including chopping stuff)

I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say Prep: 10 min Step 1: Harvest a wheat field And I am just not that fast

Using white wine for your corn starch slurry was the most Adam Ragusea thing I've ever seen

When Adam said “Hell Yeah” I really felt that. That looked so good.

As someone deep down the coffee rabbit hole, watching the subplot of Adam's coffee journey has been quite enthralling. Last time he had Trade as a sponsor, he showed off his Aeropress and hand grinder, and now he's further expanded his equipment with a Fellow kettle and Chemex. Although I wonder how well percolation brewing is going for him given his prejudice against weighing things.

I really appreciate your approach to home cooking. "Yeah we got some of this, some of that, and hey why not some of this that'll probably be good" and it typically is good.

You and Brian Lagerstrom are my favorite cooks on Youtube, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.

It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.

The sliced potato topping is a key element of a traditional Lancashire hotpot. That's usually made with lamb instead of beef, but this is a pretty common substitution. The result is absolutely lovely on a cold winter evening.

This is definitely one of your best recipe videos yet! Love how detailed it is for the home chef, and also love how it combines so many of your cooking techniques. Real time pace on the potatoes was also lovely

mixing gratin and steak sounds pretty awesome

Having made a ton of beef chunk / steak stews, I can honestly say that they’re better than holiday meals of turkey. Simply by having more flavor than turkey

That looks soooo delicious! The egg yolk was a clever idea. I never would have thought of that!

Man, I love your stuff. Do you think you’ll ever release a cookbook with a collection of your masterpieces? You strike that perfect balance between absolutely delicious and not impossible to make that so many other cooking channels fail to hit sometimes. Having your recipes in a book to follow and go back to would be amazing.

I would have never thought of this combo without you showing us, man is it genius!

Thank you for putting the recipie in the description!

in Brazil this is a called a escondidinho (something like "little hidden pie"), but we usually make it with ground beef. this video was great, love the gratin on those potatoes!

We call this a hotpot in the UK! a classic for a reason!

Can't wait to try it! Thanks Adam!