Pommes Aligot

Ingredients

• 2 pounds Yukon Gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter, chilled
• 1 cup heavy cream, heated
• 1 cup shredded Gruyere
• Chives, for garnishing
• Extra-virgin olive oil, for drizzling
• Pan-Seared Rib-Eye with French Onion Confit, for serving, optional, recipe follows
• 6 tablespoons butter
• 3 medium red onions, thinly sliced
• 3 sprigs fresh marjoram
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon sugar
• 1/2 cup red wine
• 2 tablespoons balsamic vinegar
• 4 cups beef stock
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive or vegetable oil
• One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 6 sprigs fresh thyme
• 4 cloves garlic, unpeeled, smashed

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