Fleming’s Scalloped Potatoes Recipe

You crave those rich, creamy scalloped potatoes from Fleming’s. I wanted that steakhouse flavor at home, too.

After some trial and error, I got close. Fleming’s scalloped potatoes use thin russet potatoes baked in a creamy sauce with cheese and jalapeños for gentle heat.

You get tender layers, a smooth sauce, and a golden top. No fancy tools needed.

I make this when you want a solid side. It fits weeknights and special meals.

You control the heat, the cheese, and the finish. So it suits your taste.

I’ll walk you through why this dish works. I’ll show how you make it and how you store leftovers.

You’ll also see easy swaps and serving ideas. There’s a quick look at nutrition, so you plan the meal with confidence.

Why You Will Love Fleming’s Scalloped Potatoes Recipe

I make this scalloped potatoes recipe when you want a side that feels special but stays simple. You get tender potatoes baked in a creamy sauce with gentle heat.

The flavors stay clear and balanced. You will like how this dish fits many meals.

I serve these steakhouse scalloped potatoes with beef, chicken, or fish. They also work well at holidays and family dinners.

This Fleming’s scalloped potatoes style uses common ingredients. You do not need fancy tools or rare items.

You control the heat and richness. I keep the spice mild, then let you adjust it to taste.

The sauce coats each slice. Every bite tastes the same.

Reasons you will enjoy this recipe:

• You get creamy layers without a heavy feel
• You can prep ahead and bake when ready
• You can adjust spice, salt, and cheese easily
• You get results close to Fleming’s potatoes at home

When you serve it, you get a classic fleming’s potatoes flavor. It feels familiar and well-made.

How To Make Fleming’s Scalloped Potatoes Recipe

I make this dish when you want rich, creamy potatoes with a gentle heat. You layer thin potatoes with a cheese sauce.

Then you bake until soft and golden.

Ingredients

I keep the ingredient list tight. Russet potatoes matter most.

They bake up tender and soak in the sauce. You want them peeled and thinly sliced potatoes for even cooking.

For the sauce, I use heavy cream and half-and-half. Butter adds body.

Minced jalapeño gives mild heat. Leeks add a soft onion flavor.

Cheese matters. I blend cheddar cheese for sharp taste with Monterey Jack cheese for melt.

Salt and black pepper keep flavors clear. Use fresh dairy and grate your own cheese.

Pre-shredded cheese melts poorly and dulls the sauce.

Instruments

You do not need fancy tools, but the right ones help. A mandoline slicer gives you even slices fast.

Even slices cook at the same rate. Nothing stays hard.

Use a sharp knife if you prefer. Take your time.

Keep slices about 1/8 inch thick. A wide sauté pan helps you cook the leeks and jalapeño.

A whisk or spoon works for the sauce. Choose a deep baking dish so layers fit without spilling.

Foil traps steam early, then lets the top brown later.

Step-By-Step Instruction

1. I start by heating the oven to 350°F. You grease the baking dish well.
2. Next, you peel and slice the potatoes. Keep them thin and even.
3. Set them aside. In a pan, you melt butter and cook the leeks and jalapeño until soft.
4. Add salt and pepper. Pour in cream and half-and-half.
5. Bring it to a gentle simmer. Pull the pan off heat and stir in both cheeses until smooth.
6. Now you layer. Place potatoes down first, then spoon sauce over them.
7. Repeat until full, ending with sauce. Cover with foil and bake for about one hour.
8. Remove the foil and bake 15 more minutes. The top turns golden and bubbles.

Tips & Tricks

I learned this dish by testing it many times at home. These small choices help you get steady results.

Use russet potatoes and slice them even. You want about ¼ inch thick so they cook at the same pace.

When slices vary, some stay firm while others turn soft. Warm the cream before you mix it with the cheese.

I do this so the sauce blends fast. You avoid clumps and get a smooth bake.

Keep the jalapeño mild unless you like heat. I remove the seeds and mince it fine.

You get flavor, not sharp bites. You can always add more next time.

Don’t rush the bake. Cover the dish first so the potatoes steam and soften.

Then uncover near the end so the top browns. Grate your own cheddar cheese if you can.

Pre-shredded cheese melts slower and can feel grainy. Fresh cheese melts clean and tastes sharper.

Let the dish rest for 10 minutes before serving. Resting helps the sauce thicken.

You get cleaner slices and better texture. If you make it ahead, chill it covered.

When you bake it cold, add extra time and keep it covered longer.

Ingredient Substitute

You can swap ingredients in this recipe and keep the rich flavor. I have tested these changes in my own kitchen.

If you do not have jalapeños, you can use mild green chilies. They still support the jalapeño cheese sauce.

When you want more heat, keep a few seeds or add red pepper flakes. For cheese, you have flexible options.

I often replace Parmesan with a cheddar and Monterey Jack blend. Cheddar adds depth, while Monterey Jack keeps the sauce creamy.

• Cheddar: sharp or mild both work
• Monterey Jack: plain, not pepper jack
• Gruyère: a good swap when you want a nutty taste

If heavy cream feels too rich, you can use whole milk with butter. The sauce will be thinner, so cook it a bit longer.

You can also change the potatoes. Russets give you the creamiest result.

Yukon Gold potatoes hold their shape well and still absorb the sauce.

These swaps let you adjust the dish to what you have on hand.

What To Serve With Fleming’s Scalloped Potatoes Recipe

When you serve Fleming’s scalloped potatoes, you already have a rich side. I treat them like classic potatoes au gratin and build the rest of the meal around simple mains.

You want foods that balance the cream and cheese. I often pair these au gratin potatoes with roasted or grilled meats.

The contrast works well. The flavors stay clear.

• Grilled or pan-seared steak, seasoned with salt and pepper
• Roast chicken with herbs like rosemary or thyme
• Glazed ham for a sweet and salty match
• Pork chops with a light mustard or herb rub

Seafood also fits when you want a lighter plate. I serve these when I make the potatoes au gratin for smaller dinners.

• Broiled salmon with lemon
• Seared scallops with simple butter
• Baked haddock or halibut with herbs

You should also add one fresh vegetable. I keep it simple so the scalloped potatoes stay the focus.

• Sautéed green beans with garlic
• Roasted Brussels sprouts
• Steamed asparagus with lemon

When you plan the plate this way, the Fleming’s-style au gratin potatoes feel complete.

How To Store Fleming’s Scalloped Potatoes Recipe

I often make this dish ahead because you can store it well. When you finish cooking, let the potatoes cool on the counter.

Warm food traps steam, and that extra moisture can change the texture. For short-term storage, you can keep the potatoes in the fridge.

I do this when I plan to serve leftovers within a few days.

• Place the potatoes in an airtight container or cover the baking dish tightly.
• Store them in the refrigerator for up to 3–4 days.
• Keep them on a flat shelf so the sauce stays even.

If you want to store them longer, freezing works, but the texture may soften a bit. I only freeze them when I have a large batch.

• Cool the potatoes fully before freezing.
• Wrap the dish tightly with plastic wrap, then foil.
• Freeze for up to 2 months.

When you’re ready to eat, reheat the potatoes slowly. I usually reheat them in the oven so the sauce warms evenly.

Cover the dish with foil and heat until hot through. If the sauce looks thick, you can add a small splash of milk before reheating.

Nutritional Value

When I make Fleming’s scalloped potatoes, I know you’re getting a rich side dish with some heft. Cream, cheese, and potatoes bring comfort and, honestly, a lot of nutrition you should keep in mind.

For one serving, you’ll get about:

• Calories: ~545

• Fat: ~28 grams

• Carbohydrates: ~52 grams

• Protein: ~21 grams

I have to say, the sodium here is no joke. Cheese and seasoning push it up fast.

• Sodium: ~950 mg per serving
• That’s about 40% of a daily limit for most adults.

Dairy and potatoes do offer some real nutrients. It’s not just empty calories, at least.

• Calcium: about 45% daily value

• Potassium: close to 30% daily value

• Vitamin C: about 35% daily value

  Heavy cream and cheese make this a treat, not an everyday thing. When I serve it, I like to add lean protein or simple vegetables. That way, you get the flavor and don’t go overboard.