Shelly's Recipe

FLEMINGS POTATOES

Category: Au Gratin and Scalloped

1/2 lb leeks, chopped
5 large potatoes
1/2 lb gutter
1 oz minced garlic
6 oz jalapenos, chopped
1 lbs Monterey jack and Cheddar cheeses, grated
Salt & pepper
2 cups heavy cream
1 cup half & half
2 oz cornstarch

Saute chopped leeks until translucent. Peel potatoes and slice into 1/8 inch slices.

Rub butter and garlic on the bottom and sides of a baking dish or casserole. Cover the bottom with a layer of sliced potatoes. Add a layer of chopped leeks, jalapenos and both kinds of cheese.

Repeat the process, adding a little salt and pepper to each layer. Mix heavy cream, half-and-half and cornstarch together and cover a couple of layers with a little of the cream mixture. Continue layering until you're ½ inch from the top of the baking dish. Cover with plastic wrap and then cover with aluminum foil. Bake at 350 for about 1 hour. Remove from oven, unwrap and let settle before serving.