Sweet potato gratin with sirloin beef

          Potato gratin is a classic french dish that can be served by itself. But I think we'd get bored if we just eat it alone, nothing else beside it. So I decide to make it with some good quality sirloin beef. Potato gratin made by many layers of the combination of sweet potato and white potato, baked and infused in creamy sauce; after that I served with marinated and roasted sirloin. A good savory family dish that everybody can enjoy. After I cooked it, I didn't have a chance to give myself a small portion of it and take a picture for you guys. Surprisingly, my parents and my brother, who are so selective in choosing what to eat, loved the food and finished them all! But thankfully they did save me some portion of the potato gratin. The potatoes were so soft and tasty, the creamy sauce oozes out with flavor. My parents loved it, I hope you can give it a try and love it too.....

Ingredients: 

• 2 medium sized Maris Piper potatoes
• 2 small sweet potatoes
• 6 cloves of garlic (half crushed with skin on and half chopped)
• 1/2 of a medium onion that slice in cube pieces. 
• 1 bay leaf
• a few sprigs of fresh thyme
• 1 and 1/2 cup of double cream (you can use heavy whipping cream like mine)
• 2 sirloin beef fillets, around the size of 2 hands sit side by side
• olive oil
• salt and pepper to taste ( the reason why I don't give the exact amount of salt is because it is your own food, you can adjust to your own taste and however you like. Just don't put too much. For me,it's about a pinch of salt only)

Now let's get cooking:

- Peel all the potatoes well. Use food processor with a slice blade attachment, if you don't have the food processor, you can just use a sharp, big blade knife and slice the potatoes thinly. 

- After slicing all the potatoes, start to stacking them by layers, alternating regular potatoes and then sweet potatoes in a oven-proof dish, or you can use any baking pans. I used a loaf pan, worked just fine ^^

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- Trim the beef fillets of excess fat. Give it a good rinse with water, then put in a bowl. Drizzle about 2 tbsp of oil in, add 3 cloves of garlic that have been finely chopped. Chop some sprigs of thyme and add it in. Season it a pinch of salt and pepper. Give a good massage to the meat so it is well combined with the seasoning. Marinate the meat for a good half an hour or as long as possible. 

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- Preheat the oven to 320F

- Take 3 cloves of garlic, crush them, no need to chop and peel, just leave the skin on. 

- In a small heated pot, add little oil in, then add the crushed garlic. Stir them to get the garlic fragrant for 20 secs. Add the onion that have been sliced in , stir for another 20 secs then pour the cream. Season it with salt and pepper to your own taste. Add in sprigs of thyme and 1 bay leaf in. 

-Bring the sauce up to boil and simmer it down a little bit for 10 more secs. Through a sieve to strain off the bits, and pour the creamy sauce over the potatoes, until the layers are almost submerged. (*I used loaf pan, so the amount of cream I used was the whole box, which is around 2 cups of heavy whipping cream).

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- Bring the happy potatoes in the oven and bake for 50 minutes or until they are golden brown and soft. You can check by slice a table knife right through it and feel there is no resistance.

- On a skillet, drizzle a tiny amount of oil in, just to wet the pan, and remember to make the pan super hot, you want the sizzling sound when you put the meat on. Give a good 3 minutes on each side of the fillet, or until each side gains a golden color. After that, put the meat on a baking pan. For the skillet, while it's still hot, pour 1/4 cup of white wine in, use the wooden spatula and scrape lightly to bring all the flavors that stick on the skillet and diffuse in the wine. Pour the yummy flavor sauce on the meat and shove it in the same oven that is cooking the potatoes. I like to give it some liquid in there to keep the meat moist and don't burn. Put the meat in the oven when there is 20 minutes left when baking the potatoes in the oven.

I cut the 2 fillets out like a pocket shape, so they are thin and cook faster

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And Now IT"S DONE ^^ 

Give yourself a generous wedge of the gratin, feel slices of the beef. You can add some vegetables like cabbage or lettuce, drizzle on some olive oil and some halves cherry tomatoes. Very yum yum! ENJOY

This photo is not mine! It was from Sorted food! My food is somewhat like this! :^^:

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