Flemings Potatoes

Name: Flemings Potatoes
Ingredients: 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)

11 ingredients

6 steps

Ingredients

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)

Directions

1

Melt butter in a medium saucepan over medium-high heat. Add jalapenos, leeks, garlic, salt and pepper and saute for 4 to 5 minutes, stirring constantly.
2

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.
3

Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
4

Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
5

Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
6

Remove foil and cook an additional 15 minutes to brown potatoes.