How to make it

  • Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent. stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper. Add 1 1/2 cups chicken broth; bring to boil.
  • Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.
  • Sprinkle steaks with salt and pepper, then chopped thyme. Heat 1 tbs olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3-4 minutes per side for medium rare.
  • Wine suggestion from the magazine: A Shiraz. The 2008 White Shiraz ($8, Australia) has a soft, smooth texture, ripe fruit flavors, and a bargain price.

Reviews & Comments 5

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    " It was excellent "
    maywest ate it and said...
    hello this is the perfect recipe for me sounds so good and i bet mushrooms would be awsome in their also .this is my next recipe for race day party.. thanks..
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    " It was excellent "
    floridiangourmet ate it and said...
    Unlike momo I dislike yukon golds and prefer reds.But I bet reds work for this recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    luv the yukon golds and this is fantastic recipe keep them comin {thanks bunches} high5
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    " It was excellent "
    spinach1948 ate it and said...
    This is great, I love thhis.
    Hi 5.
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  • tablescape 8 years ago
    Mmm. This sounds so good. Thanks for sharing this recipe. A 5 from me.
    Was this review helpful? Yes Flag

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