Potatoes Fleming

By Rpaulin_

Ingredients

• 1 1/2 cups heavy cream
• 1 cup half & half
• 2 teaspoons salt
• 2 teaspoons black pepper, finely ground
• 1 small jalapeno
• 3 ounces leeks
• 3 cups cheddar cheese, grated
• 4 pounds russet potatoes

Details

Servings 8

Preparation

Step 1

Heat cream and half & half in a large sauce pot on medium high heat to simmer. Add salt & pepper.

Finely dice the jalapeno. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2 inch dice. Place jalapenos and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.

Peel potatoes and slice into 1/4 inch thick circles on a mandoline slicer, by hand or with a food processor. Combine potatoes and cream mixture in mixing bowl with leeks and jalapeno and mix well.

Spray sides and bottom of a 9 by 12 inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes.

Cover with plastic wrap and then with aluminum foil. Bake in 350 degree oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.