Flemings Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 tablespoons butter
• 1 small jalapeno pepper, diced
• 1/2 cup leek, diced (1/2-inch pieces, bottom 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)

Recipe

• 1 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.
• 2 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.
• 3 place potato slices in a large mixing bowl. add cream mixture to bowl, folding potatoes and sauce gently together.
• 4 spray a 9-by-13-inch glass baking dish with non-stick coating. pour in potato mixture and evenly distribute potatoes and sauce.
• 5 cover tightly with aluminum foil. bake in a preheated 350-degree oven for 45 minutes.
• 6 remove foil and cook an additional 15 minutes to brown potatoes.