Flemings Potatoes
Indulge in the ultimate comfort food with this decadent recipe for Fleming’s Potatoes, a luxurious take on classic potato gratin. Featuring thinly sliced russet potatoes layered with a rich blend of heavy cream, half-and-half, and fragrant garlic, this dish is elevated with the bold, nutty flavors of Gruyère, cheddar, and Parmesan cheeses. Baked to golden perfection, the bubbling top and creamy interior make this casserole-style side dish irresistibly satisfying. Perfect for holidays, dinner parties, or a lavish weeknight treat, Fleming’s Potatoes is a crowd-pleasing favorite that pairs beautifully with roasted meats or fresh salads. Garnish with chives for a burst of freshness and vibrant color.
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Recipe Information
Ingredients
- 6 medium (approximately 3 lbs) Russet potatoes
- 2 cups Heavy cream
- 1 cup Half-and-half
- 2 large, minced Garlic cloves
- 1.5 cups (shredded) Gruyère cheese
- 1 cup (shredded) Cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 1 tablespoon Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (optional, for garnish) Chives
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the tablespoon of unsalted butter.
Peel the russet potatoes and slice them into thin, uniform rounds (about 1/8 inch thick). A mandoline slicer is recommended for consistency.
In a large saucepan over medium heat, combine the heavy cream, half-and-half, minced garlic, salt, and black pepper. Heat the mixture until it is warm but not boiling. Remove from heat.
Layer half of the potato slices in the prepared baking dish, slightly overlapping them.
Pour half of the warm cream mixture evenly over the potatoes, then sprinkle 3/4 cup of the shredded Gruyère cheese and 1/2 cup of the shredded cheddar cheese over the layer.
Repeat with the remaining potato slices, layering them evenly. Pour the remaining cream mixture across the top and sprinkle the remaining Gruyère, cheddar, and all of the Parmesan cheese over the final layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake uncovered for an additional 25 minutes, or until the top is golden brown and bubbling. Use a knife to check if the potatoes are fork-tender.
Remove the dish from the oven and allow it to rest for 10 minutes before serving. This helps the layers set.
Optionally, garnish with chopped chives before serving for added color and freshness. Serve hot.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 5320 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
