Looking for an au gratin potato recipe that will wow your guests? Look no further! These creamy bacon au gratin potatoes were inspired by Fleming’s Steakhouse. Layers of soft, thinly sliced potatoes with bacon, jalapeños, and two types of cheese make this dish a winner. This au gratin is perfect for special occasions or when you want to impress your family and friends.
Update: This recipe for au gratin potatoes was originally published in November 2014. I made updates to the post below to include more information about how to make these creamy, cheesy jalapeño potatoes.
About this potato au gratin
Hi friends! Have you ever been to a steakhouse like Outback’s, Ruth Chris, or Ocean Prime and just ordered a whole bunch of side dishes? I’m talking onion rings, creamed spinach, dinner rolls…the works.
I’m personally all about the potatoes. I love them all: mashed, whipped, twice-baked, french fries, potato wedges! I recently went to Fleming’s Steakhouse for dinner and tried their famous potato au gratin with bacon and jalapeño. It was SO GOOD that I just had to try to recreate it at home.
Au gratin potatoes are usually made with thinly sliced potatoes, cream or milk, and cheese. This dish is baked until the potatoes are soft and the cheese is melted and bubbly.
Fleming’s potatoes are their version of potatoes au gratin with jalapeño and leeks! The leeks add a nice onion flavor without being too overwhelming.
Once you make this dish, everyone will be begging you to make it for every potluck, family dinner, and holiday party you are invited to.
Why this potato au gratin recipe works
These cheesy jalapeño potatoes are the bomb-diggity! They’re silky, creamy, cheesy, bacon-y, a hint spicy, smoky, and the perfect amount of salty.
My recipe is pretty darn close to the original, except I used Colby and pepper jack cheese instead of cheddar and Monterey jack. I also added bacon because if you ask me, it should have been there to begin with… sorry Fleming’s. 😉
This easy potatoes recipe is also:
- Loaded with flavor. Between the cheese, bacon, and jalapeño, there is no shortage of flavor in this dish! They are seriously decadent and the ultimate in the comfort food department.
- A great side dish. This au gratin would be perfect alongside a steak, roasted chicken, or pork chop. And, they happen to taste delicious as leftovers, cold straight from the refrigerator… no judging. 😉
- Perfect for a crowd. Easily double or triple this recipe to serve at a big family gathering. Everyone deserves a scoop (or 4) of these spicy potatoes.
What are the best potatoes to use for au gratin?
When making the best au gratin potatoes, it all comes down to your type of potato, it can make or break your dish!
For this recipe, you’ll want to use a high starch potato for cooking and coming together with the heavy cream and cheese. One of the highlights of steakhouse potatoes is how creamy and smooth they turn out.
Russet potatoes are the perfect type of potato to use for this recipe! They cook up nice and tender without being mushy. They’re also affordable, which is always a bonus.
Another type of potato you can use is Yukon gold potatoes. They have a similar starch content as russet potatoes but are slightly more waxy. They’ll still work great in this recipe, but the au gratin potatoes may not be quite as smooth.
Ingredients for Fleming’s potatoes
These layered potatoes take about 25 minutes to prep before baking in the oven, leaving you will a warm, bubbling dish of gratin potatoes.
Here’s what you will need to make Flemming potatoes:
- Potatoes: The best potatoes for this au gratin recipe are russet potatoes. You’ll need to thinly slice them so that they cook evenly. I like to use a mandoline, but you can also use a sharp knife.
- Substitution: If you don’t have russet potatoes, you can use Yukon gold potatoes.
- Bacon: I like to use center-cut bacon for this recipe because it has less fat and more meat.
- Substitution: Swap out the pork bacon with turkey bacon.
- Jalapeños: Add jalapeños to the potato au gratin for a bit of spice. If you don’t like spicy food, you can leave them out.
- Leeks: Leeks add a subtle onion flavor to the au gratin; only use the white and light green parts.
- Substitution: Don’t have leeks? Use yellow onions!
- Cheese: I used a combo of Colby jack cheese and pepper jack cheese. You can use all Colby jack or all pepper jack.
- Substitution: Not a fan of pepper jack cheese? Swap it out for any cheese you like. Try the classic cheese combo of Gruyere and parmesan!
- Garlic: You’ll need two cloves of minced garlic, adding a lot of flavor to the dish.
- Dairy: To make the creamy base, I used a mixture of heavy cream and half and half.
- Parsley: Fresh is best!
- Substitution: Sub in 2 tsp of dried parsley.
- Seasonings: A little classic salt and pepper are all you need.
Serving ideas for bacon au gratin potatoes
Consider making one of these delicious main dishes to serve with spicy cheese potatoes for a satisfying and mouthwatering dinner:
- Pork tenderloin. This apple bourbon pork tenderloin recipe is easy to make and super tasty with potato au gratin. The leeks and bacon in the potatoes compliment the pork so well!
- Grilled steak. Steakhouse potatoes with steak? No brainer! A perfectly cooked, juicy, grilled steak is my go-to whenever potatoes are involved. Don’t forget the chimichurri sauce!
- Chicken. Try this jalapeño, brown sugar chicken breast! The sweetness of the chicken paired with the spice in the au gratin potatoes is a match made in heaven.
- Vegetables. You can serve these potatoes with a plate full of your favorite seasonal veggies, roasted. Asparagus, mushrooms and brussels sprouts are my vote.
FAQ: potato au gratin recipe
What’s the difference between scalloped potatoes and au gratin?
The main difference between au gratin and scalloped potatoes is the cheese. Au gratin potatoes are usually made with Gruyere or cheddar cheese, while scalloped potatoes typically don’t have cheese added to them.
Both dishes are creamy and delicious either way!
Which cheese is typically used when making au gratin potatoes?
Many different types of cheese can be used for au gratin potatoes. The most common cheeses are Gruyere, cheddar, and Swiss. But, you can use any you like!
I decided to use Colby cheese and pepper jack cheese for my version of Fleming’s potatoes.
Why does my potato gratin curdle?
When au gratin potatoes are overcooked, the milk and cheese can curdle. To avoid this, cook the potatoes until they are just tender, and be careful not to overcook them.
Do I have to add jalapeños?
No, you don’t have to add jalapeños. But, I think they add a nice little bit of spice to the dish. If you don’t like them, you can leave them out.
If you want it to be even spicier, you could swap them out for serranos or habanero peppers. Just don’t forget that there is also pepper jack cheese in this recipe, which has a kick to it!
What else can I add to au gratin potatoes?
There are many different things that you could add to au gratin potatoes. I added some jalapenos and bacon, but here are some other ingredients that would work well in this dish:
- Ham
- Green onions
- Mushrooms
- Truffle oil
- Breadcrumbs
What can I use in place of potatoes?
There are many different types of au gratin recipes out there. But, the most classic version uses potatoes. For example, you could use sweet potatoes or broccoli if you want to change it up. I personally love an au gratin with brussels sprouts. However, please be aware that the cooking time may vary depending on what you use.
Can I make this au gratin recipe ahead of time?
Yes, you can make this recipe ahead of time. Just assemble the dish and bake it when you’re ready to serve.
Storing and freezing steakhouse potatoes
Follow these simple tips to properly store, freeze and reheat this potato au gratin recipe!
How do I store au gratin potatoes?
This potato recipe can be stored in the fridge for up to four days. Make sure to cover the dish airtight, so the cheese and sauce don’t dry out.
Can I freeze potatoes au gratin for later?
No, I wouldn’t recommend it. Since this potato dish has a lot of dairy, it doesn’t usually freeze well. The sauce can separate, and the cheese can get grainy.
Can’t make it to your favorite steakhouse? No problem! These au gratin potatoes are just as good, if not better. Fire up the grill, cook a juicy steak, and whip up a batch of these jalapeño cheese potatoes. It’ll be like you are right at Fleming’s Steakhouse!
Until next time, friends, Cheers – to recreating restaurant favorites at home. (<–Preferably in the comfort of your pajamas)
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More potato side dishes!
If you love these homemade au gratin potatoes, try one of these potato recipes next!
- Roasted Red Potatoes with Garlic
- Greek Potato Wedges
- Mashed Potatoes with Parsnips
- Whipped Sweet Potatoes
- Potato Galette Recipe
How to make potatoes au gratin 👇
Fleming's inspired Bacon & Jalapeno Potatoes au Gratin
Ingredients
- 3 Pound Russet Potatoes – peeled and sliced 1/8’’ thin (about 4 potatoes)
- 8 Slices Center Cut Bacon - diced
- 2 medium Jalapenos – finely diced*
- 2 medium Leeks , white and light green part only – thinly sliced (about ¾ Cup)
- 1 ½ heaping tsp Sea Salt
- 1 teaspoon Black Pepper
- 2 Cloves Garlic – minced
- 2 Cups Heavy Cream
- 1 ½ Cups Half and Half
- 1 Cup Coby Cheese – shredded*
- 1 Cup Pepper Jack Cheese – shredded*
- 1 TBS Flat Leaf Parsley – chopped (can substitute 2 tsp dried)
Instructions
- 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
Notes
For spicy potatoes – leave seeds intact in both jalapenos
For medium - spicy potatoes completely seed one jalapeno and leave the seeds intact in the other.
For mild - spicy potatoes – completely seed both jalapenos.
*Cheeses- shred an additional ¼ Cup of each cheese for topping potatoes. Sprinkle the cheese evenly over potatoes after you remove the aluminum foil, then continue to bake as directed.
*Bacon Grease – don’t simply discard bacon grease, pour it into a small container with a tight fitting lid and store it in your refrigerator. Use it in place of butter or oil to add bacon flavor to dishes.
*To Make in Advance – Cook according to directions, covered, for one hour (do not sprinkle with extra cheese if using). Allow to cool on counter for 20 minutes. Covered the dish and transfer it to the refridgerator. When ready to serve, remove from fridge and set on counter for 30 minutes to remove chill. Preheat oven to 350 degrees F. Bake, covered for 20-25 minutes. Remove foil and continue baking as directed.
*You can also make the potatoes in individual baking dishes. Bake according to the same directions above.
*Recipe adapted from Flemings Site, but they recently removed their recipe from website.
Wow! Pretty close to the real thing! My husband who is very picky said I nailed it!
Excellent recipe, turned out delicious, thanks for writing this post! I especially appreciated the tips about jalapenos and spice level. Will be perusing more of your recipes soon!
There is nothing that this PA Dutch girl loves better than potatoes! Especially if we are adding cheese! Making these this weekend!
Wow these were GOOD! Decadent for sure, but incredibly tasty! I followed to a T and made it ahead (going up to the point where you’d take the foil off). Took it out of the fridge, 30 mins on a rack near the stove, and went from there. Came out FANTASTIC! Lots of flavor and a stand-out side dish akin to Flemmings! Thank you! Don’t forget to freeze your cheese and bacon for like 30 mins before prep – makes life so much easier! 🙂
yum. these are so up my alley. love the creamy, spicy, cheesy goodness and appreciate the addition of bacon. perfect comfort food!
Potatoes au gratin are totally my jam, girl, and I’m feelin’ you here! Loveeee the addition of jalapeno and bacon. I mean, bacon you can never really go wrong with, but the jalapeno is feisty and bold, and i love it! Potatoes can always use a nice kick if you ask me. I don’t know what you’re talking about in terms of photos, I think the potatoes look fantastic!! I’m totally craving a forkful now (was gonna say spoonful, but then I remembered your blog name!) 😀
I hope you get some rest and feel better, love!
Oh wow Cheyanne – layers of potatoes and gooey cheese are just mesmerizing – and – I am so glad you added bacon – because …bacon!!!! Flemings will now have to give you royalties when they start adding bacon to theirs after seeing what you did!
So glad the funeral went well – hope you are feeling less drained today my friend.
xoxo
Mmm this gratin looks absolutely delicious! I just want to go home and make a cheesy gratin right now! Oh and its always a good idea to put bacon in it!
By all means chica…head back to bed in the coziest, fluffiest pj’s you own. I’ll be there with you because I am battling a touch of the flu (why did I have that flu shot anyway???). As a matter of fact, today is the first day that I can even stomach looking at photos of food. And guess whose was the first I stumbled across? Yesss. . . your divine bacon and jalapeño au gratin. Cuz you know anything with cheese and jalapeños is A-OK in my book. Thank you Flemings…but yeah. . .what were you thinking. . .no bacon????
I have been thinking and thinking about you, and sending hugs your way. And just for the record, I think your pictures are so beautiful! I love the one of the sliced potatoes all by themselves – it’s artwork, girl! Love and hugs from me to you.
I hope you are feeling better now Cheyanne..hugs! I love these potatoes, actually one can never have enough of potatoes. Isn’t it? 🙂
So sorry to hear about your grandmother but glad to hear it was a nice service, sometimes that can assist in bringing closure. – These potatoes look marvelous and I just love the cheese and jalapeños. BTW the pics look great to me! Take care!
I hope you get some much needed rest, Cheyanne — you’ve been through an exhausting past few weeks! I’ve been to Fleming’s but for whatever reason I never tried this — it sounds amazing! Cheesy potatoes with a jalapeno kick can never be a bad thing. I’m glad you posted it! 🙂
Oh my word this looks amazing! Love the mix of jalapenos and bacon.. and cheese.. and potatoes.. I want to try this!!!
Oh, I love potato gratin and your version sounds and looks wonderful. I would eat this as a main dish and wouldn’t miss anything else.
I’m sending you a big hug! I hope everything went okay.
I think these photos are great – you should give yourself more credit.
Oh, I just love the sound of this. Jalapenos and potatoes might just be 2 of my favourite foods ever, so the combination sounds amazing to me.
Thank you so much for the sweet comment and the hug, Dannii! I need to find my confidence for sure! Working on it, I promise! Jalapenos and potatoes are two of my favorites too! Cheers, dear! 🙂
Welcome home Chey. I hope you can rest up and recharge. It’s so hard to have such a trautmatic loss, but on top of it seems like everyone else is jingle bell ringing and ho ho ho-ing. And that makes it even harder to lose someone precious during holiday times. Sending lots of love your way. Gorgeous potatoes, friend. I know my family will love these. We made a bacon potato nacho cheese kind of bake the other day, mostly because practically all we had left in the house was bacon and potatoes. Everyone loved it. I can only imagine how delicious this is with the jalapenos. I love those paper thin slices, well done! xoxo
Thank you so much for the sweet comment and all the support, Allie! I heart you!! Your nacho bacon potato bake sounds pretty amazing! POST IT! 😉 Cheers, doll! xoxo
Bacon and potato are definitely good friends. Your gratin looks mouthwatering, Cheyanne.
Thank you so much, Angie! Cheers to a beautiful day! 🙂
Cheyanne, take a mental health break. Don’t push yourself! You’re being waaay to hard on these pics too, which are lovely. Just keep on doing what you can, and I’m sending you good vibes and hugs. It will get better!
Thank you for the sweet comment, Mir! I am totally going to take a mental health break… mostly because my brain and soul are forcing me to. 😉 Cheers, doll and hugs back!
My dear, I know I already said it on Facebook, but wanted to say again here: I’m so sorry for your loss. 🙁 I’m sending you a very tight virtual hug right now. As for the recipe, I beg to disagree with you on the pictures. They look very appetizing! Potatoes and bacon were made for each other!!
Thank you so much for the sweet support and kind words, Olivia!! And for the hug! 😉 I totally agree with you about potatoes and bacon – match made in heaven! Cheers, doll!
I hope you are resting and taking it easy. Take it all in and sending you warm hugs and lot of love. I can only imagine how draining it must be.
On another note, I haven’t been to Flemings, definitely will remember to order these potatoes if ever I go there. I love potato anything and this looks so amazing. Adding all the real stuff is so good. The jalapenos my favorite. So good.
You rest up and glad you posted this.
xx
Thank you so much for the sweet comment, Asha!! If you ever go to Flemings you MUST order their potatoes! Or you can stay home and make them for yourself! Cheers, my dear and thanks again for the love! xo
I have not had the pleasure of eating at Flemings, but I can tell that your version has it beat based on the bacon factor alone! And those layers of potato and cheese sauce…sooooo mouthwatering!
You were in my thoughts this weekend. You deserve some time for much needed rest. Take care, my friend. xoxo
Thank you so much, Thao! I totally think Flemings should offer a bacon addition. Just saying in case anyone there is listening! 😉 I appreciate your sweet support, my dear! Cheers to you! xoxo
Sending you lots of love and good thoughts!! Hope you’ve been getting lots of rest and relaxation. I’ve never been to Flemings, but I WANT these potatoes – they sound absolutely amazing!
Thank you so much, Rachel! You totally don’t need to go to Flemings to have these potatoes! And they ARE so delish! Cheers, girlie!
Glad to hear that you are home and taking it easy! Loss is so draining, so I am glad you are taking care of yourself! And I have to agree that adding bacon to anything is always a good idea. Take care, girlie!
Thank you so much, Meghan! You are right about loss being draining. And yessss to adding bacon to everything! 😉 Cheers, doll!
I hope you had lots of time to relax and sleep today!! And I’m so glad to hear that your grandma had a beautiful service. These potatoes sound so so good. I’ve actually never been to Flemings – guess I’ll just have to make these for myself instead!!! 🙂
Thank you so much, Ashley! I totally recommend making these for yourself versus spending lots of money on a night out! 😉 Cheers, lovely!
Hope you take all the time you need to rest, Cheyanne – sometimes you just need to hole up for a bit to get over a tough emotional event. Enjoy your time at home and I hope you’re feeling better soon. As for this gratin – it looks wonderful – who can’t help but love potatoes and cheese baked to bubbly perfection. And I love the spicy heat of the jalapeño! Take care of yourself!
Thank you so much for the sweet comment, Geraldine! I think staying holed up sounds like a fabulous idea, and I will probably do just that for a bit! 🙂 I totally agree with you on potatoes and cheesy baked to bubbly perfection… and jalapenos! 🙂 Cheers, my friend!
You had me at potatoes, cheese, bacon and jalapenos together in one dish 😉 Can’t wait to try this!
Hahaha! Thank you so much, Jennifer! Cheers, doll! 🙂
I’ve been sending you positive and healing thoughts. I’m glad you’re back in the N to the C and can begin the healing process. Now, why are you complaining about these photos? I LOVE them and I LOVE these potatoes! I would totally eat these straight out of the fridge in my jammies and not judge myself one bit! Cheers and hugs, friend!
Thank you so much for all the support and love, Rachelle! So appreciative to have you as a friend!! To be honest I hate like 90% of my photos, I lack confidence for sure! I am working on it!! So glad you would eat these straight from the fridge in your jammies too! Now I don’t feel so bad! 😉 Cheers and hugs back, my dear! xo
Welcome home my dear…. I hope your snoozing right now, recovering from the journey and the emotional strain. It’s so hard. I’ve not been to Flemings, but if I had, I know I would have ordered these. Potatoes au Gratin make me weak in the knees.. and you know, girrrl, I go full fat because there is no need to skimp on some things. The jalapenos make me even weaker in the knees.. I’d fall over!! Absolutely divine… and I love the cheeses you used… GAH!! xo
Thank you so much, Traci for the supportive and sweet comment!! I <3 You! Now you don't have to go to Flemings, just make em at home! Potatoes au Gratin make my knees go weak too! #GreatMinds! I agree, some things you just can't skimp on, and heavy cream and cheese with potatoes is one of those! Thanks again for the love! Cheers, my sweet friend! xoxo
Put jalapeno and bacon on anything and I am in heaven! Love this potato gratin!!
I couldn’t agree more!! Thanks for the comment, Christin! Cheers!
Oh I’ve been thinking about you, Cheyanne. I bet your are exhausted and now happy to be back home. Sending you all kinds of virtual hugs. And this cozy, cheesy potatoes have just got to make anyone feel better. They look amazing!
Thank you so much, Liz! I am so happy to be home, but I might need to sleep for a week straight….. and wake up only long enough to eat these cozy taters! 😉 Cheers, sweets!!
Take some time and get some rest! So, potatoes, cheese, jalapenos, and bacon? I would eat this straight out of the fridge too! I wouldn’t have the willpower to wait until it heated up. You know that song “These are a few of my favorite things” from The Sound of Music? I would be Julie Andrews singing about these potatoes.
Thank you so much, Amanda!! Love the sound of music reference!! We have the same taste! 🙂 Cheers, doll! 🙂
So glad it was a beautiful service, hope you are able to get some rest today. I’ve never been to Flemings before but I totally want to try this! I think the photos looks incredible!
Thank you so much for the sweet comment, Kelly!! Hope you do try these potatoes, they are pretty dang delish! 😉 Cheers, girlfriend!
I hope everything went ok with your Grandma’s funeral. I can only imagine how hard it must have been. Hugs to you! And you’re crazy for not liking these pictures. They’re absolutely GORGEOUS, Cheyanne! Plus I just want to dive into those potatoes. I’ve never heard of Flemings before, but it sounds delicious. Pinning these beauties! 🙂
Thank you so much for the sweet and supportive comment, Gayle! So glad we have become friends, I am thankful for you! 🙂 Face diving into these potatoes is an excellent idea! No need for you to go to Flemings now… just have a potato dinner in the comfort of your own home! Thanks for the pin too, doll! Cheers!! <3
I hope you’re sleeping as I type this! I’m so glad the service was beautiful, my friend… Okay, so I’ve never been to Flemings, and actually, have never even heard of it – but now I don’t need to thanks to you! I love everything about this dish! It is the bomb-diggity! Sleep…sleep…sleep! xo
Thank you so much, Annie! I can’t believe you have never even heard of Flemings!! But, you are so right, you don’t need to thanks to these taters! 🙂 Cheers, my dear friend! I <3 you!
girl, get some rest today . . so happy it was a beautiful service. . !! and dang woman, I am so trying this! we LOVE this dish!
Thank you so much, Alice! Potato anything rocks, and these aren’t an exception! Cheers, doll!
Glad you are back home safe and sound! I lived right down the street from a Flemings in FL and miss it greatly. The potatoes were the best and I agree with you that bacon should be in it. WFT Flemings?? Funny that you didn’t want to post this because of the photos because I have photos for about 10 different recipe posts in a folder on my computer and I hate the way the pics came out. One day I might post them, but I doubt it. You, on the other hand, shouldn’t doubt your pic taking abilities because they are top notch, my friend 🙂
Thank you, bestie!! So glad to be home! I miss FL Flemings too! We do have one about an hour away, but that is so far to drive just for dinner. Love that I don’t have to, because staying home in my pj’s and eating loads of their potatoes from home is so much better! 😉 You know I share you pain over photography! One day hopefully we can both be a little more confident!! Love you, girlfriend! So thankful to have you as a friend. <3 XO
I’m so sorry to hear about your loss — I hope you get some rest and take care of yourself! These potatoes look and sound amazing – so perfect for this time of year.
Thank you so much for the sweet comment, April! Cheers to a fabulous day!
Dearest friend, my thoughts and prayers are with you today as you are coming home from a very emotional weekend indeed. Take it easy today, OK? <3 Love you!!! And yes, cheers to recreating restaurant favorites at home! This is one of the Mr. and my favorite things to do. It's so much cheaper and often times end up tasting better!! Your potatoes are stunning and I want them in my face right meow. 😀
Thank you so much, Lauren! You are always SO sweet! I <3 love you too! So cute you and the hubs recreate stuff at home together!! Love that! Cheers to you, my dear friend! XO
Ps thanks for the "'in my face meow"... I needed that laugh!!!
I hope you are able to get some rest after everything Cheyanne! We used to have Flemings around here but it closed 2-3 years ago! This au gratin looks perfect! Gorgeous photos! Pinning to try it!
Thank you so much, Mira! Can’t believe Flemings near you closed so long ago! Well, now you can still have their potatoes at least! 🙂 Cheers, doll! <3
I don’t know what you’re talking about – these photos are just perfect! I totally hear you though – I have recipes that I never shared because I hate the photos 😉 #foodblooggerprobs Seriously though, my stomach is GROWLING and it’s only 8:30 am. I love potatoes au gratin and the thought of of bacon and jalapeños makes my mouth water. Catch up on your rest, Cheyanne. Travel mixed with an emotional visit really does take a toll. Hugs to you 🙂
Well thank you so much, Keri! To be honest I hate most of my pictures… i have a problem with my confidence for sure. #dirtylittlesecret. Bacon and jalapenos definitely are a delicious addition to au gratin! Thanks again for the kind comment! Cheers, girlie and hug back at ya! 😉
I’m glad it was a beautiful service and glad you are headed back to bed. I’m sure it was a whirlwind of emotions. I have yet to go to Flemings but now I don’t have to – my potato-loving self is ALL over these potatoes!! Plus jalapenos and bacon? Oh yes, I’ll just fix this as dinner and call it a day. YUMMY 🙂 Pinned!
Flemings is delish, but you are right, you should just make this and stay home… You would definitely save a lot of money!!! 🙂 Thank you so much for the kind comment and the pin, my dear! Cheers!
Hey Cheyanne! I am glad to hear your grandmother had a beautiful service, I love dauphinois and yours sounds like something my husband will love with the Jalapenos and all! Go back to bed, go on! hugs my dear!
Thank you so much, Gaila! The jalapenos in here are delish! Cheers, my friend!
Oh these definitely have to happen at our house Cheyanne! I guarantee they will be a hit! I always serve filet for Christmas and these will be the PERFECT side! Love the jalapenos and the bacon! And lots of delicious cheese! Perfect!
Thank you so much, Mary Ann! Filet for Christmas sounds fabulous and you are right, these potatoes would make an excellent side! Cheers!
Thank you so much, Mary Ann! Filet for Christmas sounds amazing, and yes, these potatoes would make a great side! Cheers!