Class A comfort food, Fleming's Potatoes are a wonderful twist on a timeless classic. Jalapeno and leeks adds a unique flavoring. Cheesy lovin from da oven!
- 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
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
Heat cream and half and half in a large saucepan 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.
Calories: 753kcal | Carbohydrates: 65g | Protein: 23g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 155mg | Sodium: 1189mg | Potassium: 1502mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2350IU | Vitamin C: 26.1mg | Calcium: 557mg | Iron: 4mg