Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Copycat Fleming's Potatoes
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This copycat recipe for roasted potatoes is so much more than just the potatoes. Leeks, jalapeno, and garlic baked with potato slices and mixed with cheddar and cream makes for a totally decadent side dish.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
ingredients
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)
directions
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.
added by
mummy
recipe tips
Use a mandoline slicer for even and thin potato slices, making it easier to cook evenly.
Make sure to mix the cream sauce thoroughly with the potatoes to make sure every slice is coated.
Cover tightly with aluminum foil during the initial baking to trap steam, which helps cook the potatoes more quickly.
Let the dish sit for a few minutes after taking it out of the oven to allow the cream to set slightly before serving.
Try different cheese combinations for more flavor or a different texture.
For an extra crispy top, broil the potatoes for a couple of minutes at the end of the baking time but watch closely to prevent burning.
Serve with a sprinkle of fresh herbs like parsley or chives for a fresh finish.
common recipe questions
What are Fleming's Potatoes?
They are a decadent side dish made with thinly sliced russet potatoes layered with sauteed jalapenos, leeks, garlic, creamy sauces, and two types of cheese, resulting in a rich, creamy, and flavorful recipe served at Fleming's Steakhouse.
What if I don't have jalapenos?
If you don't have jalapenos, you can substitute them with other peppers like green bell peppers for a milder taste or serrano peppers for more heat. Adjust the amount according to taste.
Are there alternatives to leeks?
You can substitute leeks with sweet onions or shallots for a similar flavor, though it may change the dish slightly.
Can I use a different kind of cheese?
You can substitute the Cheddar and Jack cheeses with other cheeses like Gruyere, Monterey Jack, or even a sharp white cheese for a different taste.
How do I know when the potatoes are done cooking?
The potatoes are done when they are tender and easily pierced with a knife, and the top is golden brown and bubbly.
Can I make the potatoes ahead of time?
You can prepare the dish a day in advance. Assemble it completely, cover it, and refrigerate. Just bake it for an additional 10-15 minutes since it will be cold from the fridge.
Can this dish be frozen?
While it can be frozen, the texture may change upon reheating. If freezing, make sure to cool it completely and store it in a freezer-safe container for up to 2-3 months.
How should I store leftovers?
Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Can I use sweet potatoes instead of russet potatoes?
You can use sweet potatoes for a sweeter flavor. Just note that the cooking time may vary, as sweet potatoes can become tender more quickly.
tools needed
Medium Saucepan: For melting the butter and sauteing the jalapenos, leeks, and garlic before combining with the cream and cheeses.
Measuring Cups and Spoons: For measuring ingredients such as the jalapenos, leeks, salt, and heavy cream.
Large Mixing Bowl: To combine the potato slices with the cream mixture, allowing for even distribution of ingredients.
9x13-inch Glass Baking Dish: To hold the potato mixture during the baking process.
Aluminum Foil: For covering the baking dish tightly to retain moisture while the potatoes cook initially.
Sharp Knife: For peeling the potatoes and slicing them into thin rounds. Alternately you can use a mandoline for uniform slices.
Cutting Board: To provide a stable surface for slicing the potatoes and prepping the other ingredients.
Spatula or Large Spoon: For gently folding the potato slices with the cream mixture in the mixing bowl to avoid breaking the slices.
what goes with it?
Pork Chops: Juicy, broiled Dijon pork chops can stand up to the richness of the potatoes. The slight sweetness of the meat balances the savory flavors.
Beef Brisket: Tender, slow-cooked onion and wine braised brisket works well with the cheesy and creamy potatoes. The meaty depth adds robust flavor that pairs beautifully with the dish's richness.
Chimichurri Sauce: A fresh, herby chimichurri drizzled over the potatoes adds acidity and herbaceous notes, creating a zesty contrast to the creamy comfort of the dish.
Caramelized Onions: Adding caramelized onions on top or mixed in gives a sweet, savory element that complements the flavors of the dish while adding texture.
Crushed Red Pepper Flakes: A sprinkle of red pepper flakes or paprika can enhance the heat and add a touch of color.
Sliced Leek: Reserve some slices of leek to sprinkle on top to add a mild onion flavor and a pop of color.
Spinach Salad: A simple spinach salad with a lemon vinaigrette adds a refreshing contrast to the heaviness of the potatoes.
nutrition data
468 calories, 41 grams fat, 14 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 20, 2025
I've made this recipe 5 times now, and it never disappoints.
November 5, 2021
Terrible!!!! Followed recipe exactly as printed.... been in the oven for 1 hr and 20 min...sauce still runny, potatoes not cooked.. keep bumping up temp and nowon 425.. Should have known potatoes do NOT cook in oven at 350 in 1 hour...recipe in the garbage!
You may need to check your oven temperature. Ovens sometimes need to be recalibrated. Thinly sliced potatoes most definitely will cook in an hour at 350 degrees. Did you slice them thinly as instructed? Did you change serving sizes? We've made this recipe many times and it is never undercooked for us.
August 18, 2018
Thank you for this recipe!! It ROCKS!!
August 30, 2016
This recipe is better than the potatoes at Flemings! Great job at the enhancement to the recipe.
August 28, 2012
I had this dish at Fleming's years ago. It bought back memories (good ones, hahaha)
March 1, 2012
excellent. We omitted jalepenos however. Cooked 15 min longer and let sit 30 minutes before serving.
August 25, 2009
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!