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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the correct recipe to make the exact potatoes that you get at Fleming's. Ingredients:
3 tablespoons butter |
1 small jalapeno pepper, diced |
1/2 cup leek, diced (1/2-inch pieces, bottom white part only) |
2 garlic cloves, minced |
1 teaspoon kosher salt |
1/2 teaspoon black pepper, fine grind |
1 1/2 cups heavy cream |
1 cup half-and-half cream |
2 cups cheddar cheese, grated |
2 cups monterey jack cheese, grated |
5 lbs russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick) |
Directions:
1. Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
2. Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.
3. Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
4. Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
5. Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
6. Remove foil and cook an additional 15 minutes to brown potatoes.
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