Best Potatoes Augratin Bonefish Copycat Recipes

FLEMINGS POTATOES

Flemings Potatoes image

If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the correct recipe to make the exact potatoes that you get at Fleming's.

Provided by AZFoodie

Categories Potato

Time 1h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 small jalapeno pepper, diced
1/2 cup leek, diced (1/2-inch pieces, bottom white part only)
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, fine grind
1 1/2 cups heavy cream
1 cup half-and-half cream
2 cups cheddar cheese, grated
2 cups monterey jack cheese, grated
5 lbs russet potatoes, peeled and sliced into thin rounds (about 1/16-inch thick)

Steps:

Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.
Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
Remove foil and cook an additional 15 minutes to brown potatoes.

SIMPLE AU GRATIN POTATOES

Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

THE FISH MARKET AU GRATIN POTATOES

The Fish Market Au Gratin Potatoes image

I came to the Bay Area CA in 1975 and the first Fish Market was opened on El Camino Real in Palo Alto CA the next year in 1976. It was only 5 minutes from work and I started going to the Fish Market often for lunch. The second Fish Market was opened in early 80's also in my neighborhood, Santa Clara. Since then, they have expanded to the Socal area. I've always loved their seafood selection. So fresh, but I also loved few other offerings such as this Au Gratin Potatoes, coleslaw and cheezy garlic bread (I posted the recipe here on food.com). This recipe comes from their own cookbook. The alternate use of olive oil is my own method I use in making this recipe.

Provided by Rinshinomori

Categories Potato

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs russet potatoes
1/4 cup unsalted butter or 1/4 cup olive oil
1/4 cup flour
2 1/2 cups milk
4 ounces sharp cheddar cheese
1 -1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
paprika, sprinkle

Steps:

Wash the unpeeled potatoes, poke about 6-8 holes with a fork and bake 45 minutes in 375F oven for small to small/medium potatoes. For the bigger potatoes increase the baking time. They are done when you can easily pierce through the potato with a thin skewer.
Remove from oven, cool a bit and peel. Slice the peeled potatoes into about half inch slices and set aside.
Melt the butter or olive oil on low heat in a saucepan and stir in the flour. Cook without browning for about 7 minutes, stirring constantly. Take the pan off the heat and whisk in the milk quickly.
When the sauce is smooth return to the stove and cook over medium heat for about 18-20 minutes stirring until it is thicker, about the consistency of cream. Do not burn.
Add 80% of the cheese and stir until smooth. Add cooked potatoes, salt, and pepper and fold all together.
Pour into a serving casserole and sprinkle the remaining 20% of cheese over the top along with paprika.
Bake in 375 F oven for 30 minutes.

Nutrition Facts : Calories 316, Fat 17.8, SaturatedFat 11.2, Cholesterol 54.5, Sodium 466.1, Carbohydrate 28.9, Fiber 2.7, Sugar 1, Protein 11