In this epsiode of "Steakhome" learn how to make Creamy and delicious Au 'Gratin Potatoes with A kick and some grilled asparagus hollandaise with a twist! Just add Steak!!

recipes follow:

Augratin:
3 russet potatoes
1 jalapeno
3 cloves of garlic
3 bay leaves
300g heavy cream
100g ea. jarlsberg, provolone piccante and low moisture mozzarella.
slice the vegetables very thin, then saute the jalapeno and garlic on low heat until slightly caramelized. then add the bay leaves for a minute or 2 , do not burn the leaves. add the cream, then the potatoes and SEASON WITH SALT AND PEPPER !! :) simmer on low heat until the cream thickens then layer the mixture with cheese until you have filled your au gratin dish, with the last layer being cheese. bake in the oven for about 25 minutes on 375 degrees F.

asparagus.
one bunch of asparagus, lightly peel the little wooden bits off the sides!! important , i forgot to mention this in the video. blanche in boiling water with a pinch of salt for about 2 to 3 minutes then shock in cold water and ice. now bake the maltaise sauce:

1 egg yolk
113g unsalted butter melted.
the juice of half a blood orange
15g/1tbsp of rice wine vinegar (you can use regular white wine vinegar if you want.
some zest from the orange.
add the vinegar and juice together with the zest and add a little of this to a whipped egg yolk, then slowly add the butter and hover the bowl over a low het while you whisk, keep repeating this until the mixture starts to thicken. after it looks nice and thick, add a little bit more of the orange juice mix and stir until you have a consistency that you like, season and add to your grilled asparagus.

0:00 intro
1:48 how to make Au gratin potato
4:46 how to make grilled asparagus with Maltaise sauce.
7:11 i found a steak!!