Recipe by Lorac
Flemmings Steakhouse and Wine Bar is noted for it's perfectly cooked prime beef. I would go there just for the potatoes and wine selection. If you like hot you can add more jalapeno.
Top Review by Mary N.
These were ok, but not the best potatoes I've ever had. I followed the recipe exactly. First of all, my potatoes took twice as long to cook. For a total time of 2 1/2 hours and I sliced the potatoes super thin, a lot thinner than 1/4 inch. The flavor was good, but I did not like how the cream mixture turned kind of clumpy while it cooked and not smooth. I believe this is from just warming up the cream and half and half and not making a roux to stabilize the mixture and keep it from not separating. The jalapeno gave the dish a good flavor and was not too hot at all. However, I will keep looking for "the" recipe as I like my scalloped potato cheese sauce to be creamy and not separated. But thanks for posting, I see a lot of people like this dish a lot. So it just must be my picky preference!
- 1 1⁄2 cups heavy cream
- 1 cup half-and-half
- 2 teaspoons kosher salt, flakes
- 2 teaspoons finely ground white pepper
- 1 small jalapeno, seeds removed and minced
- 3 ounces leeks, chopped (white part only)
- 3 cups grated good quality cheddar cheese
- 4 lbs russet potatoes, peeled and sliced 1/4 inch thick
Directions See How It's Made
- Preheat oven to 350°F.
- Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
- Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
- Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
- Add potatoes and mix.
- Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
- Remove foil and bake 15 minutes or until browned and potatoes are tender.