Flemmings Steakhouse Scalloped Potatoes Recipes

FLEMMING'S STEAKHOUSE SCALLOPED POTATOES

Flemming's Steakhouse Scalloped Potatoes image

Flemmings Steakhouse and Wine Bar is noted for it's perfectly cooked prime beef. I would go there just for the potatoes and wine selection. If you like hot you can add more jalapeno.

Provided by Lorac

Categories Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons kosher salt, flakes
2 teaspoons finely ground white pepper
1 small jalapeno, seeds removed and minced
3 ounces leeks, chopped (white part only)
3 cups grated good quality cheddar cheese
4 lbs russet potatoes, peeled and sliced 1/4 inch thick

Steps:

Preheat oven to 350°F.
Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
Add potatoes and mix.
Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
Remove foil and bake 15 minutes or until browned and potatoes are tender.

Nutrition Facts : Calories 730.2, Fat 45.7, SaturatedFat 28.6, Cholesterol 155.8, Sodium 992.4, Carbohydrate 59.7, Fiber 7.2, Sugar 3.4, Protein 22.9

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

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)

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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