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.
I don't understand all the negative reviews?! My family loves these potatoes! I did remove the foil and add cheese and broiled at the end, like another reviewer, so they were more like Flemings. But I can't imagine how potatoes can't be done in this amount of time...not possible. I highly recommend for special occasions.
Used a mandoline to slice the potatoes. Also, I have learned to drop the sliced potatoes (in batches) inTO a pot of boiling water for 3-5 minutes. I take a slotted spoon or spider and remove the potato slices onto a baking sheet with a clean kitchen towel on it and remove all of the excess water. Then I start to build my cassarole. This helps with the in-the-oven bake time and ensures the cassarole will be evenly cooked. My husband loves the crispy cheese top after I sprinkle MORE cheese on the top and put it under the broiler just before taking the cassarole from the oven.