Recipe - Whole Roasted Ribeye Roast With A Three And Goat Cheese Grat

1 tablespoon Butter
2 Heads garlic; split in half
1 qt Heavy cream
Salt
Freshly ground white pepper
One half pound Goat cheese; crumbled
1 pound Idaho white potatoes; peeled
and cut or sliced up
; 1/4inch thick
1 pound Sweet potatoes; peeled and
cut or sliced up
; 1/4inch thick
1 pound Red potatoes; cut or sliced up
1/4inch
; thick
8 pound Ribeye roast; bone in and
; trimmed, up to 10
One fourth cup Olive oil
Creole seasoning

Preheat the oven to 400 degrees F.

Grease a porcelain souffle dish with the butter.

In a sauce pot, bring the garlic and cream to a simmer. Season with salt
and white pepper. Simmer for 15 minutes, or until the cream has reduced by
One fourth and has slightly thickened. Whisk in the cheese.

Season the potatoes with salt and white pepper. Layer the potatoes in the
souffle dish, alternating the white potatoes, sweet potatoes and red
potatoes. You should have a total of six layers. Remove the garlic from the
cream and cheese mixture and pour over the potatoes. Cover the souffle dish
with aluminum foil and place in the oven. Bake for 30 to 35 minutes. Remove
the foil and continue cooking for 10 minutes, or until the top is golden
brown. Cool the gratin for 10 minutes before serving.

Increase the oven temperature to 450 degrees F.

Season the roast with oil and Creole seasoning. Place in a roasting pan and
put into the oven. Roast for 30 minutes. Reduce the heat to 400 degrees F.
and continue to cook for 1 hour for medium rare. Remove from the oven and
allow to rest for 10 minutes before serving.

Serve each steak with a piece of the gratin.

Yield: 8