Not long ago we made dinner for our niece and nephew. One of all of our favorite restaurants is Fleming’s Steakhouse. I found some recipes from the restaurant so I thought I would recreate our meal at home. Honestly it tasted the exact same. I was amazed at how easy we could make the whole thing taste just like at the restaurant. I of course forgot to buy leeks at the store so that was left out of the recipe and I really don’t think you need it.
Fleming's Steakhouse: Signature Potatoes
(Adapted from Fleming’s)
¼ cup butter
3 small leeks, white part only, diced
2 medium jalapeno peppers, seeded and finely diced
1½ tsp. kosher salt
1 tsp. black pepper
2 cups heavy cream
1½ cups half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3 lbs. russet potatoes, peeled and thinly sliced
Preheat oven to 350.
Melt butter in a Dutch oven over medium heat.
Add leeks and next 3 ingredients; sauté 4 minutes or until tender.
Add cream and half-and-half; bring to a simmer.
Remove from heat; add cheeses, stirring until melted.
Add potatoes to cream mixture; toss gently.
Pour mixture into a lightly greased 13- x 9-inch baking dish.
Cover with aluminum foil. Bake for 1 hour. Remove foil and bake for 15 minutes or until lightly browned. Let stand 5 minutes before serving.