Fleming’s Scalloped Potatoes (Copycat Recipe)
This Fleming’s scalloped potatoes copycat delivers tender russet potatoes baked in a creamy cheese sauce with leeks and jalapeños for gentle steakhouse-style heat.
Equipment
- Mandoline slicer or sharp knife
- Cutting board
- Large sauté pan
- Whisk or spoon
- Deep baking dish
- Aluminum foil
Ingredients
- Russet potatoes peeled and thinly sliced
- Unsalted butter
- Leeks finely sliced
- Jalapeño seeded and minced
- Heavy cream
- Half-and-half
- Cheddar cheese freshly grated
- Monterey Jack cheese freshly grated
- Salt
- Black pepper
Instructions
- Preheat oven to 350°F and grease a deep baking dish.
- Slice potatoes evenly and set aside.
- Melt butter in a pan and cook leeks and jalapeño until soft.
- Add cream, half-and-half, salt, and pepper; simmer gently.
- Remove from heat and stir in cheeses until smooth.
- Layer potatoes and sauce in the dish, ending with sauce.
- Cover with foil and bake for 60 minutes.
- Remove foil and bake 15 minutes until golden and bubbling.
- Rest 10 minutes before serving.
Notes
Nutrition Facts (per serving – approx.):
- Calories: 545 kcal
- Protein: 21 g
- Fat: 28 g
- Carbohydrates: 52 g
- Calcium: ~45% DV
- Potassium: ~30% DV
- Sodium: ~950 mg