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Fleming's Prime Steakhouse Fleming's Potatoes

By Todd Wilbur


Score: 5.00. Votes: 1
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Menu Description: “Our house specialty with cream, jalapenos and cheddar cheese.”

These slightly spicy au gratin potatoes are cooked at a low heat several hours in advance of the dinner house’s evening opening. When an order for the signature side comes into the kitchen a generous serving of the potatoes is portioned out, topped with grated sharp cheddar cheese, and baked again at a high temperature until browned. The real trick here is to slice the potatoes very thin—1/16 of an inch to be exact—and the only way to do that is with a slicer, such as a mandoline. The rest of the prep involves making a basic béchamel sauce using cream, and then carefully layering the sauce and sliced potatoes in the baking dish. The potatoes are baked for 2 hours and then chilled in the restaurant, so this can be a great make-ahead dish for entertaining. You can also serve the potatoes immediately by topping them with cheese, cranking up the oven, and heading straight into the second baking step.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1/4 cup (1/2 stick) butter
  • 1/4 cup minced jalapeno pepper (seeded and deribbed)
  • ...

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Score: 5.00. Votes: 1
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M.L.
Nov 12, 2013, 23:00

Love this recipe! I have made it quite a few times and I've never had any complaints.

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