Fleming's inspired Bacon & Jalapeno Potatoes au Gratin

• Gluten free

• Meat

  • 8 Slices Bacon, center cut

• Produce

  • 1 tbsp Flat-leaf parsley
  • 2 Cloves Garlic
  • 2 Jalapenos, medium
  • 2 Leeks, medium
  • 3 lb Russet potatoes

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/2 heaping tsp Sea salt

• Dairy

  • 1 cup Coby cheese
  • 1 1/2 cups Half and half
  • 2 cups Heavy cream
  • 1 cup Pepper jack cheese

Found on nospoonnecessary.com

Description

Directions

• Preheat oven to 350 degrees F. Spray a 9x13’’ baking pan with olive oil and set aside.
• Add bacon to a medium sauce pan or Dutch oven and place over medium heat. Cook until bacon is crispy and cooked through, about 11-15 minutes. Use a slotted spoon to remove bacon to a paper towel lined plate and set aside.
• Pour off all but 2 tablespoons of bacon grease*(if necessary) and add the jalapenos, leeks, salt and pepper. Increase heat to medium high and sauté, stirring occasionally, until leeks have softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add in the heavy cream and half-and-half. Bring to a simmer and immediately remove from heat. Add in both cheese (1 cup each) and stir until cheese is completely melted. Stir in bacon and parsley.
• Using a large spoon, add just enough of the cheese sauce to the greased pan to barely cover the bottom. Add the potatoes to the pot with the remaining cheese sauce and gently toss to thoroughly coat. Use a slotted spoon to transfer the potatoes to the greased pan (using a slotted spoon will keep some of the cheese sauce in the pot). Top the potatoes with the remaining cheese sauce in the pot.
• Cover the baking dish with aluminum foil and bake for 1 hour. Remove from oven and sprinkle with additional cheese (if using). Bake uncovered for 10 minutes. Use a small fork or toothpick to test potatoes for doneness. Switch oven to broil and cook until top is golden brown, about 1-2 minutes depending on the strength of your broiler.
• Let stand 5 minutes before serving. Enjoy