Steaks and Easy Scalloped Potatoes
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Steaks and Easy Scalloped Potatoes

Steaks and Easy Scalloped Potatoes

with Herby Mushrooms and Green Beans

Hearty steak and our creamy, dreamy scalloped potatoes are guaranteed to make tonight's dinner extra special. We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce – no mandolines or long baking times required!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

690 g

Russet Potato

200 g

Mixed Mushrooms

170 g

Green Beans

14 g

Parsley and Thyme

50 g


113 mL


(Contains Milk)

1 tsp

Garlic Salt

1 unit

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories1000 kcal
Fat51 g
Saturated Fat28 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber10 g
Protein52 g
Cholesterol200 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Oven-Proof Pan
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Medium Pot


Start scalloped potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot. Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper. Cook, stirring often, until shallots are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then stir to combine. Add potatoes, arranging in an even layer. Bring to a boil over high.

Bake scalloped potatoes and prep

Once boiling, remove the pan from heat, then sprinkle Parmesan over top. (NOTE: Once boiling, if you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min.Meanwhile, trim green beans.Thinly slice mushrooms.Roughly chop parsley.Strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.

Cook steaks

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.** When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.

Cook veggies

Meanwhile, reheat the same pan over medium-high.When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min.Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min.Remove from heat, then sprinkle half the parsley over veggies.

Make gravy

Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min. Whisk in any juices from the plate with steaks. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)

Finish and serve

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.) Thinly slice steaks. Divide steaks, scalloped potatoes and veggies between plates. Spoon gravy over steaks. Sprinkle remaining parsley over top.