Updated Knock Off Flemings Potatoes

Mankind will say, "Surely there is a reward for the righteous; surely there is a God who judges on earth."  - Psalm 58:11

3 T jalapeños or Poblanos, chopped 

4 oz. leeks or shallots, diced for shallots, chop for leeks

1 t olive oil

1 t Kosher salt

1 t coarse black pepper

1 cup heavy cream

1 cup half & half

4 oz. cheddar cheese, grated

4 oz. jack cheese, grated

2 oz. low moisture mozzarella, grated

1 t roasted mashed garlic

3 lbs. Red potatoes, medium size 

Instructions:

Remove seeds from jalapeños or Poblanos and dice finely. Cut ends off leeks. 

Dice the bottom 3 inches of leeks into 1/2-inch pieces.

If using shallots, dice.

Place oil in large sauce pot set on medium high heat. Add jalapeños or Poblanos, leeks or shallots, 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 cheeses and blend in thoroughly.

Microwave potatoes until fork tender, cool, peel and slice thinly. 

I cooked mine covered 4 minutes on one side, flip and repeat.

Cool in ice water for easy handling.

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 30 minutes. Remove foil, add 1/2 c cheddar and bake another 15 minutes till top is a golden brown.