Fleming's Potatoes


½ pound - Leeks, chopped
5 large - Idaho potatoes
½ pound - Butter
1 ounce - Garlic, minced
6 ounces - Jalapeños, chopped
1½ pounds - Jack cheese, grated
1½ pounds - Cheddar cheese, grated
Salt & pepper
2 cups - Heavy cream
1 cup - Half & half
2 ounces - Cornstarch

Sauté chopped leeks until translucent.
Peel potatoes and slice into 1/8" slices.

Rub butter and garlic on the bottom and sides of a baking dish or casserole.
Cover the bottom with a layer of sliced potatoes.
Add a layer of chopped leeks, jalapeños and both kinds of cheese.
Repeat the process, adding a little salt and pepper to each layer.
Mix heavy cream, half-and-half and cornstarch together and cover a couple of layers with a little of the cream mixture.
Continue layering until you're ½ inch from the top of the baking dish.

Cover with plastic wrap and then cover with aluminum foil.
Bake at 350 degrees for about 1 hour.
Remove from oven, unwrap and let settle before serving.

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