Prep 15 mins
Cook 1 hr
If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the correct recipe to make the exact potatoes that you get at Fleming's.
- 3 tablespoons butter
- 1 small jalapeno pepper, diced
- 1⁄2 cup leek, diced (1/2-inch pieces, bottom white part only)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, fine grind
- 1 1⁄2 cups heavy cream
- 1 cup half-and-half cream
- 2 cups cheddar cheese, grated
- 2 cups monterey jack cheese, grated
- 5 lbs russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick)
- Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
- Add cream and half & 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-degree oven for 45 minutes.
- Remove foil and cook an additional 15 minutes to brown potatoes.
This is an awesome recipe! My only flaw was not cutting the potatoes thin enough and some of them were a little undercooked for my taste. I suggest using a mandolin to cut the potatoes! The flavor is excellent and very, very close to Fleming's.
Excellent taste, well worth fixing. As prepared here it makes a lot, and doesn't really look like Flemings Potatoes, suggestions below for that. Prep time for me was closer to 75 minutes even with time saving devices. I used Gold potatoes both for their taste and ultra thin skin so I didn't have to peel first. I too highly recommend a mandolin to quickly slice the potatoes to a nice uniform thinness, and I used a mini-chopper to quickly dice/puree the leek, garlic and jalapeno. The jalapeno mostly adds a little kick to the taste, you could easily substitute with 1/2 to 1 teaspoon of cayenne pepper powder, but don't substitute or leave out the leek, it really compliments the taste. It shouldn't need saying, but only warm your cream enough to melt the cheese; don't boil or you will ruin it, even a simmer is almost too hot. Instructions here say to use a single 13x9 dish, but needs to be 3"+ deep if so; I don't have one that deep, and for me, even two 8x8x2 wasn't enough (rest went in a small 6x4). Because this dish makes a lot, I froze one of the 8x8's and cooked the other, which was still plenty to serve 4 as a side dish. I used a convection toaster oven and 60 minutes cook time wasn't quite enough for that 8x8, though it was real close; a 13x9x3 may take longer. I turned on the broiler once I removed the foil in order to get that nice browned top. All in all it made for excellent scalloped potatoes that tasted like Flemings, though the presentation didn't look very much like Flemings. If you want the Flemings look as well, you will need to add another cup or two of grated cheese for the last 15 minutes after removing the foil. I would also recommend layering the potatoes and cheese sauce in the dish manually, rather than folding in a bowl and just pouring the result in the dish. As prepared here too, my dish was a bit juicier (though by no means "soupy") than the Flemings presentation, this can be solved by either cooking longer or not using quite as much sauce in the prep.
This recipe could not be more flawed! Used a mandolin as suggested by another review. Potatoes have been in the oven for 2.5 hours and still not done! Not cheesy at all and like potato soup!! I am not new to cooking and can't believe this recipe has ruined our Christmas dinner!! Thanks a lot!!!