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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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