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Fleming's Prime Steakhouse Potatoes

1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalape�o
3 oz. leeks
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.

Finely dice the jalape�o. Cut off ends of leeks, clean them and dice only the bottom 3

inches of leek into 1/2-inch dice. Place jalape�os and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.

Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. Combine potatoes and cream mixture in mixing bowl with leeks and jalape�o and mix well.

Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes.

Cover with plastic wrap and then with aluminum foil. Bake in 350�F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.

6 to 8 servings.
 

    
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