Flemming's Steakhouse Scalloped Potatoes Recipe - Food.com (2024)

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Reviews

1. The trick is to prep your potatoes first rinse them a couple of times and let sit in cold water for about 15 minutes. As you get your other ingredients ready bring a pot of water to a complete boil and add potatoes for about 10 minutes. Drain and continue with the cooking procedure this helps in so many ways. Creamier sauce faster cook time and softer potatoes make sure you cover pan first with foil and end with broiling it to brown. A little paprika or cayenne pepper gives it a very nice kick also. Enjoy !<br/><br/> J. B.

   Jack B.

2. These were ok, but not the best potatoes I've ever had. I followed the recipe exactly. First of all, my potatoes took twice as long to cook. For a total time of 2 1/2 hours and I sliced the potatoes super thin, a lot thinner than 1/4 inch. The flavor was good, but I did not like how the cream mixture turned kind of clumpy while it cooked and not smooth. I believe this is from just warming up the cream and half and half and not making a roux to stabilize the mixture and keep it from not separating. The jalapeno gave the dish a good flavor and was not too hot at all. However, I will keep looking for "the" recipe as I like my scalloped potato cheese sauce to be creamy and not separated. But thanks for posting, I see a lot of people like this dish a lot. So it just must be my picky preference!

   Mary N.

3. I used two jalapenos instead of one and it had just the right bite to it, not too spicy at all. These turned out really good but I think next time I would use less potatoes so that I have a creamier version. The best scalloped potatoes I've ever made or ever had!! A must try to everyone out there!!!! I have made this several times and I too find it easier to put the shredded cheese directly into the heavy cream, half and half mixture and then it melts down evenly. I usually use 3lbs of potatoes instead of 4lbs and that way they turn out cheesier and creamier. Had to increase the cooking time also, might just be my oven. Delicious!!

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   Sauce Lover

4. Flavors are great, but the potatoes won’t be tender in an hour if you slice them 1/4” thick. I went with 1/8” on the mandolin, I followed the recipe, but I think next time, I’ll do what I always do for scalloped / au gratin potatoes: keep potatoes and sauce separate until it’s time to build it in the pan, alternating layers. It turns out more uniform that way.

   vanessadangerjohnson

5. I use 2mm cuisenart blade and put prepared potatoes in big pan with cream mixture spreading them out so they coat and don’t turn brown. I mix really jalapeños leeks and cheese in big bowl before adding potatoes. I also mix kosher with white pepper together before adding to cream and really mix well before I cook cream mixture as white pepper can make a paste maybe from leftover potato starch in pan and I like the starch in this recipe. I also slather Pyrex with salted butter to get a good crunch on bottom and plac on a preheated also cookie sheet in a slightly hotter oven. Delicious!

   imgaiol

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