Monday, February 25, 2013

Dad's Flemings Potatoes

Years ago my Dad did an experiment with a recipe he found that claimed to be the delicious "Flemings Potatoes" which have been legendary in our house for years.  Armed with this recipe and his knowledge of similar recipes, Dad went to work.  These are now a favorite for Sunday dinner and a dish that is totally worth all the time it takes to peel and slice the potatoes.....and that is saying something coming from the girl who HATES to peel a potato!!

Dad's Version of the Fleming's Potatoes

3 tablespoons butter
2 small jalapenos peppers,diced
2 leeks, diced, whites only
2 garlic cloves,minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, fine grind
1 1/2 heavy cream
1 cup half-and-half
2 cups cheddar cheese, grated
2 cups pepperjack cheese, grated
5 lb. russet potatoes, peeled and sliced into thin rounds

Peel and thinly slice the potatoes.Melt butter in a medium saucepan over medium-high heat.  Add jalapenos, leeks garlic, salt and pepper and saute for 4-5 minutes, stirring occasionally.  
Add cream and half&half and bring to a simmer.  
When cream is hot, remove pan from the stove.  Stir in both cheese and blend thoroughly.  
Place potato slices in a large mixing bowl.  Add cream mixture to the bowl, folding potatoes and sauce gently together.  
Grease a 9x13-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 60 minutes.  
Remove foil and cook an additional 15 minutes to brown potatoes.
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