Slice potatoes into thin rounds. Bring a medium pot with potatoes covered by lightly salted water to a boil.

Once boiling, reduce to a simmer and cook until softened, 5-7 minutes.

Remove from burner. Drain potatoes in a colander and set aside.

While potatoes cook, continue recipe.

Peel and mince shallot.

Pat steaks dry and season both sides with steak seasoning.

In prepared casserole dish, combine potatoes, cream base, shallots, potato spice seasoning, half the cheddar, and half the Parmesan (reserve remaining of each cheese for topping). Spread into an even layer. Top with remaining cheddar and remaining Parmesan in an even layer.

Place casserole dish on a baking sheet. Bake uncovered in hot oven until cheese is melted and golden-brown, 18-22 minutes.

Carefully remove from oven. Rest, 5 minutes.

While gratin bakes, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat. Add bacon to hot, dry pan and stir occasionally until bacon is crispy, 2-3 minutes.

Add cherry preserves and 1 Tbsp. water and bring to a simmer.

Once simmering, stir occasionally until thickened, 1-2 minutes.

Remove from burner. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!