TrySwedish Thursdays: Dry Aged Beef with Cheesey Västerbottensost Potatoes au Gratin
Recipe Type: Meal, Main, Side
Cuisine: French and Swedish Fusion
Traditionally of French origin, the classic potato dish served with steak receives a hint of Swedish cuisine by using the unique cheese Västerbottensost.
Potatoes au gratin:
  • 10 firm potatoes, peeled and sliced
  • butter
  • 400 ml (13.5 fluid ounces) cream
  • 1 scallion, chopped
  • 1 shallot, peeled and finely chopped
  • salt and pepper
  • 350 ml (11.8 ounces by volume) grated Västerbottensost
  • 600g (21 ounces or 1.3 pounds) dry aged entrecôte, whole piece
  • salt and pepper
  • 300g (10.5 ounces) small porcini mushrooms, or larger sliced
  • olive oil
  • squeezed juice of 1 lemon
Fig and olive gravy:
  • 300 ml (10.5 fluid ounces) pork gravy or boiled chicken broth
  • 2 tbsp fig marmalade
  • 1 tbsp fig vinegar
  • 5 seedless green olives, chopped
  • 4 fresh figs, cut into wedges
  • 1 clove of garlic, peeled and crushed
  • a few sprigs of thyme
  1. Preheat the oven to 175°C. Place the potatoes in a greased oven proof dish. Mix the remaining ingredients to the gratin and pour over the potatoes. Bake for about 40 minutes.
  2. Allow the meat to reach room temperature. Grill the meat on all sides with salt and pepper. Fry the entrecôte in the oven at 175°C until the internal temperature is 58-60°C. Let the meat rest in aluminum foil.
  3. Fry the mushrooms with a little olive oil until golden brown. Season with salt and pepper. Mix the ingredients for the fig and olive gravy in a saucepan and bring to a boil. Squeeze lemon juice over the meat and carve it into slices, serve with the gratin and gravy.
Recipe by Honest Cooking at