Au Gratin Potatoes – Flemings Steakhouse Style

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Creamy, cheesy, and baked until golden on top, this indulgent side dish is pure comfort food with a touch of elegance.

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Fleming’s au gratin potatoes are layers of tender potatoes smothered in a rich cream sauce. Perfect for the holidays, special occasions, or anytime you want to add a touch of steakhouse vibe to your dinner table.

• Prep Time: 35 minutes
• Cooking Time: 1 hour +15 minutes
• Total Time: 1 hour and 50 minutes
• Servings: 10 -12
• Prep Level: Beginner +

Ingredient Notes

• Potatoes: The best potatoes to use are either russet potatoes or Yukon Gold potatoes. Russets give you that soft, fluffy texture, while Yukon Golds add a buttery richness. 
• Heavy cream: The base of the cheese sauce. It keeps the potatoes rich, tender, and velvety.
• Milk: Whole milk or low-fat can be used.
• Cheese: The types of cheese you use are a personal preference. Usually, an extra sharp variety of cheddar is combined with a mild cheese. I like to use Vermont extra sharp cheddar cheese, mixed with Monterey Jack or Parmesan cheese.
• Leeks: They have a subtle sweet onion quality, especially when cooked. For a stronger flavor, use a yellow or white onion.
• Jalapeño pepper: Gives a gentle warmth that contrasts nicely with the comforting creaminess of the au gratin, preventing it from being overly rich. If you’re a fan of heat, you can use a hotter pepper. 
• Garlic: A must for flavor. Mince fresh cloves for best results.
• Optional toppings: Fresh chopped parsley or crumbled bacon.

Step-by-Step Instructions

• Prep and clean the leeks – Cut off the root and dark green part. Coarsely chop the white and light green parts.
• Leeks tend to be dirty between the layers. Giving the pieces a good rinse and draining them well is the best way to remove any dirt and debris.

• Wearing gloves, clean out the ribs and seeds of the jalapeño peppers, then dice. 
• Melt butter in a large saucepan over medium high heat. Add the leeks and jalapeños and sauté, stirring often. 

• Next, add the minced garlic and continue to sauté until the leeks are translucent and wilted.
• Reduce the heat and whisk or stir in the flour.

• Slowly stir in the heavy cream and the milk. The cream mixture will start to thicken as it simmers. Stir often to avoid scorching or burning.

• Once the sauce has thickened, remove it from the heat and stir in the cheese. Reserve a little bit of each cheese to sprinkle on top. Set it aside and keep warm.
• Preheat the oven.
• Peel the potatoes and thinly slice them on a mandolin. Be careful of the sharp blade.
• Spray a baking dish with cooking spray.

• Start with a layer of potato slices on the bottom of the dish, topped with a layer of the cream sauce.
• Repeat the layering process until the baking dish is full, ending with a layer of sauce.

• Cover with foil and bake for 1 hour. Uncover, sprinkle the remaining cheese over the top, and bake until golden brown.

• ​Remove from the oven and let it rest. Sprinkle with fresh chopped parsley (optional) and serve.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Wear gloves – The oil of jalapeño peppers can be strong and sting. From past experiences, I always recommend wearing gloves when working with them.
2. Slice the potatoes thinly and evenly – About 1/8-inch thick oblong spuds are ideal. A mandolin makes this step quick and ensures even cooking. Use caution when using a mandolin; the blade is very sharp.
3. Layer evenly – Spread the potatoes in uniform layers so each bite gets a perfect mix of potato, creamy sauce, and melted cheese.
4. Cover, then uncover – Bake covered with foil so the potatoes can soften, then uncovered to let the top turn golden brown.
5. Rest before serving – Let the Fleming’s potatoes sit for at least 15 minutes after baking. This helps the sauce set up so it’s creamy, not runny, and easier to serve.

Storage

Let the potatoes come to room temperature, then cover with either foil or plastic wrap, or transfer to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating

For the best texture, reheat in a 350°F oven, covered with foil, until warmed through, about 20-25 minutes. Remove the foil for the last few minutes to crisp the top again.

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Yield: 10 to 12 servings

Au Gratin Potatoes – Flemings Steakhouse Style

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Creamy, cheesy, and baked until golden on top, this indulgent side dish is pure comfort food with a touch of elegance. Perfect for the holidays, special occasions, or anytime you want to add a touch of steakhouse vibe to your dinner table.

Prep Time 35 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 50 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped leeks – white and light green parts (1 to 2 leeks, depending on the size)
• 3 fresh cloves of garlic – minced
• 1/3 cup diced jalapeño peppers (seeds removed) – adjust to liking
• 3 tablespoons all-purpose flour
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup milk – whole or low-fat
• 1.5 cups shredded sharp cheddar cheese
• 1.5 cups shredded Monterey Jack cheese
• 3 pounds of Russet or Yukon potatoes
• Fresh chopped parsley – optional
• Nonstick cooking spray

Instructions

1. Prep and clean the leeks – Cut off the root and dark green part. Cut the white and light green parts into 1/2″ x 1/2″ pieces. Leeks tend to be dirty between the layers. Use a colander and rinse and drain well.
2. Clean out the ribs and seeds of the jalapeño peppers, then dice. Wear protective gloves when working with the peppers.
3. Melt the butter in a large saucepan over medium-high heat. Add the leeks and jalapeños and sauté for about 3 minutes, stirring often. 
4. Next, add the minced garlic and sauté for 2 more minutes or until the leeks are translucent and wilted.
5. Reduce the heat to medium-low and whisk or stir in the flour.
6. Slowly stir in the heavy cream and the milk. It will start to thicken as it simmers. Stir frequently to avoid scorching or burning the mixture.
7. Once the sauce has thickened, remove it from the heat and stir in the cheese. Reserve about 1/2 cup of each cheese to sprinkle on top. After the cheese has melted, set the sauce aside and keep warm.
8. Preheat the oven to 350°F.
9. Peel the potatoes and thinly slice them on a mandolin, about 1/8″ thick oblong slices.
10. Spray a baking dish with cooking spray.
11. Start with a layer of potato slices on the bottom of the dish, topped with a layer of the creamy bechamel sauce.
12. Repeat the layering process until the baking dish is full, ending with a layer of sauce.
13. Cover with foil and bake for 1 hour. Uncover, sprinkle the remaining cheese over the top, and bake another 10 to 15 minutes or until golden brown.
14. Remove from the oven and let it rest for 15 to 20 minutes. Sprinkle with fresh chopped parsley (optional) or crumbled bacon and serve.

Notes

Helpful Equipment/Tools

• ​Colander  
• 9×13″ baking dish
• Large deep skillet
• Cutting board
• Large kitchen knife
• Measuring cups and spoons
• Vegetable peeler
• Mandolin
• Aluminum foil

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 97mgSodium: 399mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 13g

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