Flemings Potatoes Au Gratin

                                                                                                                  

My daughter Macie made these and they are delicious!!!

3 Tbsp. jalapeños

4 oz. leeks

1-1/2 tsp. Kosher salt

1 tsp. black pepper

1-1/2 oz. butter, lightly salted

2 cups heavy cream

1-1/2 cups half & half

4 oz. cheddar cheese, grated

4 oz. jack cheese, grated

3 lbs. Idaho russet potatoes

Instructions:

Remove seeds from jalapeños and dice finely. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2-inch pieces.

Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes. Add cream and half & half and bring to a simmer. When cream is hot, pull off stove, add both cheeses and blend in thoroughly.

Peel potatoes and slice thinly. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan.

Cover with aluminum foil and bake at 350° F for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown. Macie had to cook these 2 hours. See note*

*Note: I am going to cook my potatoes in the microwave first because it will cut down on the baking time in the oven. I will cook them whole, with the peel on, 3 minutes on each side. Using a fork, I will then skin them, while hot and slice them. I will also cook my cheese sauce a little longer so it will be thicker when I put it on the potatoes.