recipe at a glance
5 stars - 3 reviews
ready in: 1-2 hrs
serves/makes: 6recipe id: 89541cook method: oven, stovetop
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.
468 calories, 41 grams fat, 14 grams carbohydrates, 13 grams protein per serving
. This recipe is low in carbs.
ratings & reviews
|Aug 28, 2012 Shirl's Diner
I had this dish at Fleming's years ago. It bought back memories (good ones, hahaha)
Mar 1, 2012 Nolagirl
excellent. We omitted jalepenos however. Cooked 15 min longer and let sit 30 minutes before serving.
Aug 25, 2009 Scrappin Momma
I haven't had the potatoes at the Fleming's restaurant but if they taste anything like this I'm going to order it! WOW this is good. LOVED the jalapenos and leeks in it. WOW WOW WOW!
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