Fleming's Steakhouse Potatoes

If you've ever been to Fleming's Steakhouse, then you know how amazing their potatoes are. I could eat the potatoes as my main course and be happy as a clam. I found their potatoes recipe online via People magazine and knew I had to make it at home right away. The end result? Amazing! The potatoes taste exactly like what I always order at the restaurant. Dr. Sweetpea also loves the potatoes and told me to never lose the recipe.

Fleming's Steakhouse Signature Potatoes

(Source: People Magazine website) 

1/4 cup butter

3 small leeks, white part only, diced

2 medium jalapeno peppers, seeded and finely diced

1 1/2 teaspoon kosher salt

1 teaspoon black pepper

2 cups heavy cream

1 1/2 cups half-and-half

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

3 lbs. russet potatoes, peeled and thinly sliced (I slice them into 1/8 inch slices using our mandolin)

Preheat oven to 350. Melt butter in a Dutch oven over medium heat. Add leeks and next 3 ingredients; sauté 4 minutes or until tender. Add cream and half-and-half; bring to a simmer. Remove from heat; add cheeses, stirring until melted. Add potatoes to cream mixture; toss gently. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake for 1 hour. Remove foil and bake for 15 minutes or until lightly browned. Let stand 5 minutes before serving.

*I made mine a little differently: I layered the pan with a third of the sliced potatoes and ladled some of the sauce on top. Then I layered some sliced potatoes on the sauce and laded more sauce on top of the potatoes. I did this again third time before baking in the oven.