Fleming's Potatoes
Category: Sides
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Serves/Makes: 6
Ready in: 1-2 hrs
- 3 tablespoons butter
- 1/4 cup fresh jalapeno peppers, seeded and finely diced
- 1/2 cup leeks, cleaned, ends cut off, use bottom three inches, 1/2-inch dice
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, fine grind
- 1 1/4 cup heavy cream
- 1 cup half and half
- 4 ounces Cheddar cheese, grated
- 4 ounces Jack cheese, grated
- 4 large Idaho russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick)
Melt butter in a medium saucepan over medium-high heat. Add jalapenos, leeks, garlic, salt and pepper and saute for 4 to 5 minutes, stirring constantly. Add cream and half and half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly. Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together. Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce. Cover tightly with aluminum foil. Bake in a preheated 350 degrees F oven for 45 minutes. Remove foil and cook an additional 15 minutes to brown potatoes. Recipe Source: from Fleming's Prime Steakhouse and Wine Bar.
Recipe Source: cdkitchen.com
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