Steak & Horseradish Scalloped Potatoes

Here's a challenge:

Make scalloped potatoes, a recipe that is apparently only acceptable in my household if it includes the addition of ham, and make it something that both the Hubbs and I can enjoy.  You know, since I don't eat ham and whatnot...

Yep.

This is the kind of kitchen dilemma that occurs far too frequently in my house.

And, when a holiday like Thanksgiving comes around, where food is critiqued more than any other day, making the perfect side dishes is critical to my ego.  The Hubbs doesn't want mashed potatoes. 

Apparently, he doesn't like them. 

Apparently, this is a factoid that I've been tuning out during our yearly holiday menu conversations.  

I've been making mashed potatoes for every holiday get-together, and not once did I notice his distaste for the mushy stuff.  Now, I have been informed that scalloped potatoes are the only acceptable potato-filled side dish, and that's only if it includes ham.

...

Is my frustration visible in print?

I mean, I love the guy, but come on!  Seriously??

Ok, I'm letting go.  I'm venting to you, my lovely internet friends, and then moving on with my life.

Starting with scalloped potatoes. 

My way,  Without ham.

Since steak and horseradish are kind of big deals in my house, I thought I'd give it a try here, too.  
Adding the beef added texture and meatiness without making me touch ham.  And, the horseradish offers up a nice kick to the creamy sauce.  This is definitely the kind of side dish I'd set down on the table during the holidays,  And, as fate would have it, the Hubbs thought it was spectacular, too.

I used a family recipe for the scalloped potatoes because, well, it's my favorite version and full of flavor all on its own.  If you're not a fan of beef and horseradish, eating this plain or with ham (ick...) is still equally soul-satisfying,

This dish will be making an appearance at my Thanksgiving... how about you??

Beef & Horseradish Scalloped Potatoes

1/2 lb. flank steak, cut into bite-sized pieces

1/2 white onion, diced

2 tbsp butter

2 tbsp flour

4 cups potato slices

1 cup milk

1 1/2 cups sharp cheddar cheese

1 tbsp prepared horseradish

1/4 tsp nutmeg

Salt & Pepper to taste

1/2 cup panko bread crumbs

Preheat oven 350F.

In a saute pan, cook onions over medium heat in 1 tbsp oil for 10 minutes.

Add the flank steak and cook an additional 5-6 minutes, turning the meat over halfway through.

In a pot, combine butter and flour to form a roux.  Add the milk and stir until thick.  Add the sharp cheddar, nutmeg, seasoning and horseradish and stir until smooth.

Set 1/2 of the sliced potatoes in the bottom of a greased casserole dish.  Top with 1/2 the steak and onion mixture.  Repeat with the second 1/2 of potatoes and steak.  Pour the cheese mixture slowly over the top, using a wooden spoon to disturb the potatoes and steak layers slightly, letting the cheese ooze into all the spaces.

Top with a sprinkling of bread crumbs.

Bake 50-55 minutes.

Listening to:  Justin Bieber & Nicki Minaj - Beauty And The Beat