| Q: |
Hello - recently I visited Salt Lake City from Vancouver, BC to go to the Eagles concert. Before the concert we had a wonderful dinner at Flemings. I always enjoy the challenge of trying to dupliicate a recipe for something I have tried in a restaurant. I fell in love with your famous Fleming Potatoes. I wasn't sure if the little bit of zip was green chili's or jalapenos. I tried with green chile's (before thinking of checking the website) and now know it is Jalapenos. I would really appreciate it if you could please share the cheeses that are in your recipe. Any other secrets would also be a bonus !! Thank you so much and if I ever see another Flemings in my travels, I will definately be taste testing again. Ginnie |
| |
|
| A: |
Ginnie, Sorry for the delay. Here is the recipe for our Fleming's Potatoes. Enjoy!
Fleming’s Potatoes
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
1. Remove seeds from jalapeños and dice finely.
2. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2 inch pieces.
3. Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes.
4. Add cream and Half & Half and bring to a simmer.
5. When cream is hot, pull off stove, add both cheeses and blend in thoroughly.
6. Peel potatoes and slice thinly.
7. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan.
8. Cover with aluminum foil and bake at 350° for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown.
Discard after 3 days.
|
|
