Shelly's Recipe

STEAKHOUSE POTATOES

Category: Potatoes

1 1/2 cup heavy cream
1 cup half-and-half
2 tsp salt and pepper
1 small jalapeno
3 oz leeks
3 cup cheddar cheese, grated
4 lbs. russet potatoes

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.

Finely dice the jalapeno. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2-inch dice. Place jalapenos and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.

Peel potatoes and thinly slice. Combine potatoes and cream mixture in mixing bowl with leeks and jalapeno and mix well. Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes. Cover with plastic wrap and then with foil. Bake at 350 for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top. Serves 6-8