Fleming's Potatoes Recipe

About: This dish is a heaping loaf of thinly sliced au gratin potatoes with two types of cheese, jalapeños, and leeks incorporated between the layers. It is an indulgent dish from top to bottom, finished off with a thick layer of melted cheese, butter, and cream then baked to create a crisp outer crust. One bite in, and you will understand why this is a signature dish here at Fleming’s.

Recipe Info

Restaurant: Fleming's Prime Steakhouse & Wine Bar La Jolla | San Diego

Servings: 6
Prep Time: 2 hour(s)
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (128)
Dish Type: Recipedishtype object (5)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: Yes



1. Cut ends of leeks and dice only the bottom 3 inches of leeks into half dice.

2. Place Butter in large sauce pot set on medium high heat. Add jalapenos, leeks, salt and pepper, saute for 4-5 minutes.

3. Add cream and half and half and bring to a simmer.

4. When cream is hot, pull off stove and add both cheeses, blend in thoroughly.

5. Peel potatoes and slice into 1/16 inch thick circles with a mandolin. Combine potatoes and cream mixture in mixing bowl.

6. Spray Sides and bottoms of a 13 X 9 inch baking dish with pan coating.

7. Place potato mixture in the pan and evenly distribute the potatoes and sauce.

8. Cover with plastic wrap and aluminum foil. Bake in 350 degree oven for one hour. Remove wrap and foil and cook for 15 more minutes to brown top of potatoes.


4 oz. Leeks 2 oz. Jalapenos, quarter inch diced 1.5 tsp. Kosher salt 1 tsp. Black pepper, fine grind 1.5 oz. Butter, lightly salted 2 C. Heavy cream 1.5 C. Half and half 4 oz. Cheddar cheese, grated 4 oz. Jack cheese, grated 3 lb. Potatoes, Idaho russet

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