Creamy potatoes au gratin layered with bacon, jalapenos and two types of cheese! Inspired by Fleming's Steakhouse potatoes au gratin.
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.