The two ingredients that differentiate Fleming’s Potatoes are jalapeno pepper and leeks. I have to tell you my hubby is a gianormous wimp when it comes to eating anything that has any “heat” to it. Sometimes, too much black pepper in a dish, can make it to spicy for him. That said, never in the probably 100 times I made these yummy potatoes, has he ever so much as even mentioned any spice. The jalapeno simply add a nice flavoring. I do, of course, remove all the seeds and ribs but, if you like some nice spicy heat, just chop it up without removing anything. You might like to add a few more. The leeks are the second ingredient that differ from the Scalloped potatoes I grew up on. My mom always used yellow onion so, here, the leeks just give it a subtle taste twist.
Fleming's Potatoes
Ingredients:
- 1 1/2 Cups - Heavy Cream
- 1 Cup - Half and Half
- 2 Teaspoons - Salt
- 2 Teaspoons - Black Pepper
- 1 - Jalapeno Pepper, Seeded and Finely Chopped
- 3 - Leeks, Cleaned Thoroughly, White Part Only, Thinly Sliced in Half Rings
- 3 Cups - Sharp Cheddar Cheese, Shredded
- 4 Pounds - Russet Potatoes, Peeled and Evenly Sliced into 1/4 Inch Circles
Instructions:
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- Heat cream and half and half in a large sauce pan on medium high heat to a simmer. Add salt and pepper.
- In a large mixing bowl, add jalapenos, leeks and potatoes.
- When cream is hot, remove from heat, add cheddar and blend until cheese is melted and well combined. Pour cream and cheese mixture over potato mixture. Mix well.
- Pour potato mixture into prepared baking dish and evenly distribute. Cover with aluminum foil. Bake for approximately 1 1/2 hours or until potatoes are almost completely tender. Remove foil and continue to cook until potatoes are completely tender and browned. If the potatoes aren't browned enough put them under the broiler a few minutes.
Hey, I'm Kathleen. Thanks for stopping by my site, hope you find something you like and come back for seconds!
I to not have the strength to turn down a potato of any kind, and scalloped has always been a favourite.
oh my gosh, potatoes do not get better than this! so rich and cheesy!
btw, i made your chile con queso pasta bake last night. LOVE.
I Love it too. I’m so happy you liked it
What a nice combo of flavors, I would love this for sure.
Any dish that has potatoes and leaks must be wonderful! Can’t wait to try it!
Yum! These look great. The leeks and jalapenos have peaked my interest. I bet they add wonderful flavor:)
Raina I hope you try these! My fam LOVES them! Let me know if you do make them