Flemming's Steakhouse Scalloped Potatoes

Submitted by Lorac

"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."

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photo by ncmysteryshopper

Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 6-8

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

directions

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.

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Reviews

The trick is to prep your potatoes first rinse them a couple of times and let sit in cold water for about 15 minutes. As you get your other ingredients ready bring a pot of water to a complete boil and add potatoes for about 10 minutes. Drain and continue with the cooking procedure this helps in so many ways. Creamier sauce faster cook time and softer potatoes make sure you cover pan first with foil and end with broiling it to brown. A little paprika or cayenne pepper gives it a very nice kick also. Enjoy ! J. B.

Jack B.
These were ok, but not the best potatoes I've ever had. I followed the recipe exactly. First of all, my potatoes took twice as long to cook. For a total time of 2 1/2 hours and I sliced the potatoes super thin, a lot thinner than 1/4 inch. The flavor was good, but I did not like how the cream mixture turned kind of clumpy while it cooked and not smooth. I believe this is from just warming up the cream and half and half and not making a roux to stabilize the mixture and keep it from not separating. The jalapeno gave the dish a good flavor and was not too hot at all. However, I will keep looking for "the" recipe as I like my scalloped potato cheese sauce to be creamy and not separated. But thanks for posting, I see a lot of people like this dish a lot. So it just must be my picky preference!

Mary N.
I used two jalapenos instead of one and it had just the right bite to it, not too spicy at all. These turned out really good but I think next time I would use less potatoes so that I have a creamier version. The best scalloped potatoes I've ever made or ever had!! A must try to everyone out there!!!! I have made this several times and I too find it easier to put the shredded cheese directly into the heavy cream, half and half mixture and then it melts down evenly. I usually use 3lbs of potatoes instead of 4lbs and that way they turn out cheesier and creamier. Had to increase the cooking time also, might just be my oven. Delicious!!

Sauce Lover
I tried flemmings for the first time and loved their potatoes! I had to find a copycat right away. The first time I made these, I followed the recipe exactly, but it took way longer. This time I boiled the potatoes for 2 minutes and it worked out great! I made them for a holiday and everyone loved them.

mindynoelleallen
Flavors are great, but the potatoes won’t be tender in an hour if you slice them 1/4” thick. I went with 1/8” on the mandolin, I followed the recipe, but I think next time, I’ll do what I always do for scalloped / au gratin potatoes: keep potatoes and sauce separate until it’s time to build it in the pan, alternating layers. It turns out more uniform that way.

vanessadangerjohnson

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RECIPE SUBMITTED BY

Lorac

212

<img src=http://www.addis-welt.de/smilie/smilie/girl/zwaa.gif alt= /> I am an escapee from a previous life of professional employment in various fields of <img src=http://www.addis-welt.de/smilie/smilie/krank/med.gif alt= /> nursing, management and occupational health and saftey. We moved to Arizona 13 years ago after having spent all our life in different areas of MA. I live with Mr. Lorac <img src=http://www.boomspeed.com/carolrobert/squeeze.gif alt= /> and 2 black cats <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Mo (Mozart) and <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Go (Van Gogh). I love doing creative things - <img src=http://bestsmileys.com/art/1.gif alt= /> oil painting, sewing, crafts, decorating and especially cooking. <img src=http://bestsmileys.com/cooking/3.gif alt= /> I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, <img src=http://bestsmileys.com/music2/11.gif alt= /> classical music, suspense- thriller type fiction and people watching. I have 2 married sons, 2 wonderful daughter-in-laws, 4 <img src=http://www.boomspeed.com/carolrobert/cat.gif alt= /> grandcats and 1 grandson <img src=http://www.smileycollector.com/images/patriotic/itty1.gif alt= /> born on the 4th of July ! I Co-Host <img src=http://bestsmileys.com/talking/9.gif alt= /> the Recipe Request and Eastern European Forums. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <a href=http://www.recipezaar.com/cookbook.php?bookid=85476 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC5-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=85474 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC3-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=28467 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC2-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=35084 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC1-NoPhoto-Participant.jpg alt= /></a> <img src=http://www.addis-welt.de/smilie/smilie/linien/27660.gif alt= />

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