ready in: 1-2 hrs
recipe id: 89541
cook 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.
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