Fleming’s Potatoes

Fleming’s Potatoes
Fleming’s Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3 Tbsp. jalapeños

  • 4 oz. leeks

  • 1-1/2 tsp. Kosher salt

  • 1 tsp. black pepper

  • 1-1/2 oz. butter, lightly salted

  • 2 cups heavy cream

  • 1-1/2 cups half & half

  • 4 oz. cheddar cheese, grated

  • 4 oz. jack cheese, grated

  • 3 lbs. Idaho russet potatoes

Directions

Remove seeds from jalapeños and dice finely. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2-inch pieces. Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes. Add cream and half & half and bring to a simmer. When cream is hot, pull off stove, add both cheeses and blend in thoroughly. Peel potatoes and slice thinly. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan. Cover with aluminum foil and bake at 350° F for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown.

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