Steakhouse Potatoes

I have noticed that I am lacking in my vegetable posts.  So in an effort to keep all the vegetable lovers out there happy, I am dedicating this post to you.  Now I don’t want to hear any complaints about the lack of nutritional value in this dish.  Potatoes are a vegetable, the fact that they are covered in heavy cream, half and half, and cheese, does not take away from the fact that potatoes are indeed a vegetable.  These steakhouse potatoes are a delicious vegetable dish, you really should try them for yourselves :)
Steakhouse Potatoes
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons Kosher salt
1 1/2  teaspoons black pepper, finely ground
1 small jalapeño
2 leeks
4 cups cheddar cheese, grated
5 lbs. Russet potatoes
Heat cream and half-and-half in large sauce pot on medium high heat to simmer.
Add salt and black pepper.
Finely dice the jalapeño.
Cut off ends of leeks, clean them and dice only the bottom 3 inches.
When cream is hot, reduce heat to low.
Add cheddar cheese and blend in thoroughly.
Remove from heat.
Peel potatoes and slice into 1/4-inch-thick circles.

Combine potatoes and cream mixture.
Add jalapeños and leeks, mix well.
Butter the sides and bottom of a 9 x 13-inch baking dish.
Place potato mixture in dish and evenly distribute the potatoes.
Cover with aluminum foil. Bake in 350°F oven for one hour.
Remove foil and bake an additional 15 minutes to brown top.

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  1. 1
    Christine says:

    dang those look good! I may have to make those later this week :)

  2. 2
    ashley says:

    Those look amazing! And… potatoes are totally vegetables. :)

  3. 3
    Chelsea-Three on Grove says:

    Haha! Looks great! Love using leeks!

  4. 4
    Cindy M says:

    my mouth is watering!!!

  5. 5
    Reeni says:

    These look so rich and decadent Allie! I love them!

  6. 6
    Reeni says:

    Hi Allie, Just dropped by to say thanks for you sweet comments and for you support in the competition!

  7. 7
    Maya Alicia Taryn Mama says:

    Looks so scrumptious! On the nutritional side, I recently found out that cooked or raw, russet potatoes are quite high in their antioxidant capacity!
    Antioxidant capacity:
    Russets 4500+
    Sweet Potatoes 1100+
    SOOOO, eat up! :)