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Recipes » side dishes » Fleming’s Prime Steakhouse Potatoes

By Wendy O'Neal 3 Comments

Fleming’s Prime Steakhouse Potatoes

This post may contain affiliate links. Please read my disclosure.

Hubbyman took me to Fleming’s a couple years ago for an anniversary supper and I feel in love with their potatoes. The next day, I started hunting down a copy cat recipe. These are a fancy version of your typical au-gratin potato. Of course, with all that heavy cream, I think these are best for a special occasion.

I have no idea where this recipe came from…I’ve had it hanging around in my need-to-try folder for a couple years. I did; however, change the recipe just a little bit.

Fleming’s Prime Steakhouse Potatoes

1 1/2 cups heavy cream
1 cup half and half
2 teaspoons salt
1-2 teaspoons black pepper
1 small jalapeno, finely diced, without seeds
1/2 bunch of green onions — greens and whites, sliced thin
3 cups cheddar cheese, grated
4 pounds russet potato, peeled and sliced into 1/4″ thick circles

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.
When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly. Add jalapeños and and onions, mix well.

Combine potatoes and cream mixture in a large mixing bowl.

Spray sides and bottom of a 9 x 13-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes. (I like to layer mine, so that it’s really pretty when served).

Cover with aluminum foil that has been sprayed with nonstick cooking spray. Bake in 350°F. oven for 45 to 60 minutes or until potatoes are soft. Remove foil and finish under the broiler for a couple minutes to brown top.

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Filed Under: side dishes

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Comments

  1. Marlene says

    December 14, 2020 at 9:56 am

    Can you make these Flemings potatoes ahead and freeze? If so…freeze beFore cooking or freeze after being baked.

    Thanks,
    Marlene

    Reply
    • Wendy O'Neal says

      January 5, 2021 at 2:44 pm

      Hi Marlene, I haven’t tried it. But my guess is that it would freeze just fine. Just wrap it well. w-

      Reply
  2. Michelle says

    January 17, 2011 at 9:16 am

    These are my kind of potatoes. Cheesy, creamy, and with green onions (my favorite ingredient). I like your idea of making individual servings in ramekins. Makes these potatoes even more special!

    Reply

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