• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut into 1/4-inch-thick rounds. 
• Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
• Heat a medium oven-proof pan (use a large pan for 4 servings) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir until onions are coated, 1 min.
• Add cream and 1/2 cup (1 cup) water. Stir to combine.
• Add potatoes, then arrange in an even layer. Bring to a boil over high.

• Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings].)
• Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
• Meanwhile, thinly slice Brussels sprouts.
• Thinly slice mushrooms.
• Strip half the thyme leaves from stems (use all for 4 servings), then finely chop.
• Roughly chop parsley.

• Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
• Remove from heat, then transfer steaks to an unlined baking sheet.
• Roast in the top of the oven for 4-7 min, until cooked to desired doneness.**
• When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.

• Meanwhile, reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook for 5-6 min, stirring often, until mushrooms are golden.
• Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until Brussels sprouts are tender and water is absorbed.
• Remove from heat, then sprinkle half the parsley over veggies.

• Meanwhile, heat a medium pot over medium.
• When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
• Whisk in 2/3 cup (1 1/3 cups) water and broth concentrate. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook for 3-6 min, whisking occasionally, until gravy thickens.
• Whisk in any resting juices from the plate with steaks. Season with pepper.

• When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
• Thinly slice steaks. 
• Divide steaks, scalloped potatoes and veggies between plates. 
• Spoon gravy over steaks. 
• Sprinkle remaining parsley over top.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.