I *LOVE* Steakhouse restaurants. Perhaps my 10-year long gig as Sales & Marketing Director at Ruth’s Chris Steak House has made me a bit biased, but I don’t care. For me, Steakhouses are about so much more than the steaks (if you’re curious, my favorite is a bone-in Ribeye). It’s about the wine list, the ambience, the appetizers, desserts and, of course, the SIDE DISHES.
But I am not a fan of the hefty price tag that comes at the end of every meal. The “Steakhouse Experience” shouldn’t have to be reserved for a once-a-year celebration. One of my favorite things about my channel and my website, is that I can show my community how they can still enjoy the finer things in life, without sacrificing budget. This recipe is a prime example of that!Fleming’s Steakhouse was founded by Bill Allen and Paul Fleming (also of P. F. Chang’s and Pei Wei). Their vision was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the finest aged USDA Prime beef. The first Fleming’s Steakhouse opened in Newport Beach, California in 1998. The restaurant quickly became a favorite among locals and celebrities alike. In fact, it was not uncommon to see Hollywood stars such as Clint Eastwood and Arnold Schwarzenegger dining at Fleming’s.
And while Fleming’s Signature Potatoes have fresh jalapenos in the recipe, don’t fear. The dish is not spicy, in my opinion. But leave them out entirely (or use less) if you are concerned about spice.
These potatoes, served with Fleming’s Masterpiece 35-oz. Tomahawk Steak, Ruth’s Chris Chop Salad and Berries & Sweet Cream, puts the upscale Steakhouse restaurant on your dinner table and saves your bank account. Grab a nice bottle of Red and Enjoy!
Ingredients
- 4 large Idaho potatoes
- 2 large leeks, white and light green parts only
- 2 large fresh jalapenos, ribs and seeds removed
- 8 oz. yellow cheddar, shredded
- 8 oz. Monterey Jack, shredded
- 2 ½ cups heavy cream
- 1 cup chicken stock
- 2 TBL fresh garlic, minced
- 1/2 stick unsalted butter
- Kosher salt
- 8 cranks of cracked black pepper
Instructions
Clean the leeks very well with cold running water and cut into ½” x ½” dice. Peel the potatoes and thinly slice on a Mandolin slicer. Cut jalapeno in a fine dice.
Preheat your oven to 350 degrees.
In a large sauté pan, on a med-high heat, add butter to melt. Once melted, add the garlic until translucent. Next add the jalapenos and leeks and stir until the leeks are wilted. Add the chicken stock, heavy cream and cracked black pepper. Simmer the mixture and add 6 ounces of each cheese, mixing well until cheese is melted. Reduce heat and allow to reduce, stirring frequently so as not to scorch or burn the mixture (bechamel).
Spray a 9”x11” baking dish with cooking spray. Layer 1 layer of potato slices, top with some of the bechamel mixture, sprinkle 1 tsp. of Kosher salt and repeat layering process until the baking dish is to the top. Pour any remaining bechamel over the top and sprinkle the remaining 2 oz. each of cheese over the top.
Cover with foil and place entire baking dish on a sheet tray to help with any mixture spills. Place tray in the center oven for 1 hour. After 1 hour, remove the foil and bake another 20-30 minutes until the cheese is bubbly and slightly browned.
Remove from oven and allow the potatoes to rest on the counter for 20-25 minutes before serving.
Serve with Fleming's Tomahawk steak and Ruth's Chris Steak House's Chop Salad and Enjoy!
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