Flemings Au Gratin Potatoes Recipes

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
• Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.
• Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
• Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
• Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
• Remove foil and cook an additional 15 minutes to brown potatoes.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
• Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
• Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
• Add potatoes and mix.
• Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
• Remove foil and bake 15 minutes or until browned and potatoes are tender.

Steps:

• In a medium saucepan, melt butter over medium-high heat. Saute leeks and jalapenos until soft. Add garlic, continuing to saute for 1 minute. Season with pepper and salt. Add butter and stir until melted. Using a fork, whisk in heavy cream and bring to a low simmer. Mixture should become thick, remove from heat, set aside. Coat your slow cooker with cooking spray. Start with a layer of potatoes, top with a large spoon of cream, leek and jalapeno mixture and sprinkle and quarter cup of cheddar cheese. Continue until your slow cooker is full. Refrain from topping last layer with cheddar cheese. Cover and set for 4 hours on low or 8 hours on high. Thirty minutes before serving, top with remaining cheddar cheese and cover until ready to serve. Pierce potatoes with a knife to make sure they are soft. Cheese should be melted and bubbly. Serve your Fleming's Slow Cooker Au Gratin Potatoes.