Flemings Scalloped Potatoes Recipes

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NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

FLEMINGS POTATOES



Flemings Potatoes image

If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the correct recipe to make the exact potatoes that you get at Fleming's.

Provided by AZFoodie

Categories     Potato

Time 1h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
  • 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.
  • Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
  • Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
  • Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
  • Remove foil and cook an additional 15 minutes to brown potatoes.

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