RESTAURANT REPLICAS: TAKING SIDES STAKEHOUSE ACCOMPLISHMENTS FROM FLEMING'S, MORTON'S THAT YOU CAN MAKE AT HOME.

Byline: Natalie Haughton Food Editor

Toss a steak on the grill, whip up one or two sizzling sides and re-create a fabulous upscale restaurant-style steakhouse meal at home in short order - and at a more affordable price than dining out.

We're here to help with five side-dish restaurant replicas: Creamed Spinach, Layered Potatoes With Jalapenos and Cheddar Cheese, and Creamed Corn With Parmesan and Gruyere Cheeses copied from Fleming's Prime Steakhouse & Wine Bar in Woodland Hills; and Sliced Beefsteak Tomatoes With Blue Cheese, and Sauteed Fresh Spinach and Mushrooms duplicated from Arnie Morton's The Steakhouse in Burbank.

All our facsimiles have been designed and tested to make them easy for home cooks.

Thomas Yun, chef-partner at Fleming's in Woodland Hills, which opened four months ago, shared a few tricks to help expedite our copycat versions. Fleming's house special potatoes, made with light cream, jalapenos and Cheddar cheese, one of the restaurant's most popular side dish offerings, are always a hit with diners - and once you taste them, you'll know why. They are sinfully rich and delicious.

But we were leery about how we'd get the potatoes stacked up high in many layers like the version we sampled at the restaurant one night. They appeared to be painstakingly layered by hand. Not so, says Yun. Thinly sliced potatoes are simply mixed with the sauce that has cooked on top of the stove, then turned into a baking dish. The key is to press down on the top of the mixture (with your fingertips or the back of a spoon) to even up all the ingredients. Voila! Much to our surprise, after baking, the potatoes were piled up in several layers just like those at Fleming's.

Fleming's creamed spinach, another favorite side selection, is much thicker than many of its (runny) counterparts due to the addition of cream cheese to the sauce. It's easy to turn out. Just be sure the frozen cut spinach is well-drained (press out the water several times using a sieve and paper towels), warns Yun, to avoid a disappointing, soupy end result.

Although Fleming's creamy corn (the restaurant uses frozen as we did) is thinner than some we've sampled over the years, jalapenos zip it up while Gruyere and Parmesan cheeses bump up the flavor a notch.

If you're in a hurry but want to serve a homemade side, opt for our two speediest options - sliced tomatoes and sauteed spinach. They are a cinch to make and are customer favorites, says Antonio Gonzalez, executive chef at Arnie Morton's in Burbank, who was born and raised in San Fernando and has been with the company 13 years. You can't go wrong.

Other sides that rank among the top sellers include lyonniase potatoes, hash browns, creamed spinach and asparagus with red pepper and a balsamic glaze.

The tomato salad with blue cheese (a must when we dine at Morton's, along with the chopped salad) goes together in a jiffy. Whip up the dressing fast with sour cream (use half mayonnaise, if desired), buttermilk and blue cheese. Then spoon the dressing atop slices of ripe and flavorful beefsteak tomatoes on lettuce and sprinkle with blue cheese crumbles and diced red onions, if desired. The restaurant also offers a version with purple onions and vinaigrette if you're in the mood.

Although we used chopped onions in our sauteed spinach and mushroom facsimile, Gonzalez opts for shallots. Suit yourself - either way, it tastes great. The dish literally takes less than 10 minutes to make, so cook immediately prior to serving so it's piping hot.

Steakhouses are riding high in popularity these days - and they continue to be one of the fasting-growing segments in food service. According to restaurant surveys in 2000 and 2001, about 20 percent of people go out for steak because they don't want to cook and another 20 percent because they are celebrating a special occasion or holiday.

At Fleming's Prime Steakhouse & Wine Bar, with 42 locations nationwide, expectations have been exceeded in Woodland Hills since opening in December.

"We are serving 250 to 300 dinners nightly Sunday through Thursday and 300 to 400 dinners nightly on Friday and Saturday - with an average check of $65 (per person, with wine; no tip)," said Yun. "Filet mignon and bone-in rib eye are the most popular steaks - filet because of tenderness and rib eye because it has so much flavor."

Sales at Morton's The Steakhouse (only the locations in Burbank, Beverly Hills and downtown Los Angeles go by the Arnie Morton's name), have increased steadily over the last 25 years, notes Roger Drake, vice president, communications, Morton's The Steakhouse, where the average check is $87 per person (entree, appetizer, side dish and dessert).

"When people go out to eat (or celebrate), they love to eat steak. Eighty percent of the entrees ordered by guests are beef - with seafood, lamb or chicken accounting for the other 20 percent" - a breakdown that has remained consistent over the years.

In Burbank, where 200 to 250 dinners are served per weekend night in the dining room, Gonzalez says that the double-cut filet is the biggest seller.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

Creamed Spinach

2 tablespoons butter

1 cup chopped onion

1 tablespoon flour

1 1/2 cups half-and-half

1/2 cup chicken broth 

4 ounces cream cheese, softened

1 cup grated Parmesan cheese

2 (16-ounce) packages frozen chopped spinach, thawed and well drained

Salt and pepper to taste

In a large skillet, heat butter until hot and melted. Add onion and saute over medium high to high heat, stirring, until soft. Stir in flour and cook a minute. Gradually whisk in half- and-half, chicken broth and cream cheese. Cook, whisking, over medium heat until sauce boils and is smooth. Cook a minute or two until thickened. Stir in 1/2 cup Parmesan cheese, well-drained spinach and salt and pepper to taste. Heat to boiling. Turn spinach mixture into a shallow 1- to 1 1/2-quart casserole dish, top with remaining 1/2 cup Parmesan cheese. Bake in a preheated 350-degree oven 12 to 15 minutes, until bubbly.

Makes 6 servings

NOTE: Mixture can also be turned into individual ramekins, if desired, and baked 5 to 10 minutes.

A Restaurant Replica version of a dish served at Fleming's Prime Steakhouse & Wine Bar.

Creamed Corn With Parmesan And Gruyere Cheeses

2 tablespoons butter

1 cup chopped onions

1 tablespoon flour

2 1/2 cups half-and-half

2 (16-ounce) packages frozen yellow corn, thawed and well drained

2 tablespoons diced green Anaheim OR Jalapeno chiles

Seasoned salt and cayenne pepper to taste

Cayenne pepper to taste

1 tablespoon sugar

2/3 cup grated Parmesan cheese

Shaved Gruyere cheese pieces for top

In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes. Stir in flour and cook, stirring, 1 minute. Gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened. Stir in well-drained corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.

Transfer to a shallow 1 1/2-quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler a minute or so to get golden). Garnish with jalapeno chile slices.

Makes 4 to 5 servings

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

A Restaurant Replica version of a dish served at Fleming's Prime Steakhouse & Wine Bar.

Sliced Beefsteak Tomatoes With Blue Cheese

2 large beefsteak tomatoes

Lettuce leaves

1 cup dairy sour cream (do not use no-fat)

3 tablespoons buttermilk

1 tablespoon white wine vinegar 

3/4 cup crumbled blue cheese

Salt and pepper to taste

2 to 3 tablespoons chopped red onions

Cut each tomato into 4 (3/8- to 1/2-inch thick) slices. Arrange 4 slices overlapping on a lettuce leaf on each of 2 serving plates.

Mix sour cream with buttermilk and vinegar until smooth. Stir in 1/2 cup crumbled cheese and salt and pepper to taste. Drizzle blue cheese dressing down center of tomatoes, using amount desired. Sprinkle with remaining blue cheese, using 2 tablespoons for each plate. Then top with a sprinkling of red onions, if desired. Serve immediately. Makes 2 to 4 servings

A Restaurant Replica version of a dish served at Arnie Morton's The Steakhouse.

Sauteed Fresh Spinach And Mushrooms

2 tablespoons butter

1/2 cup chopped onions

5 ounces (1/2 of a 10-ounce package) sliced white mushrooms, rinsed (about 1 to 1 1/4 cups)

1 (6-ounce) bag triple-washed fresh baby spinach

Salt and pepper to taste

In a large skillet, heat butter until hot. Add onions and saute over high heat, stirring, until soft. Add mushrooms and saute over high heat until crisp-tender. Stir in spinach, cover pan and cook 1 to 2 minutes or until spinach is cooked down and tender. Mix in salt and pepper to taste; cook, uncovered 1 minute more.

Makes 2 servings

A Restaurant Replica version of a dish served at Arnie Morton's The Steakhouse.

House Specialty Layered Potatoes With Jalapenos And Cheddar Cheese

2 tablespoons butter

1 1/2 cups chopped leeks

3 tablespoons (OR to taste) diced green chiles (use Jalapeno OR Anaheim)

2 tablespoons flour

3 cups half-and-half

1 1/2 cups shredded Cheddar cheese

Salt and pepper to taste

2 1/2 pounds russet potatoes (5 medium to large), peeled and sliced 1/8- to 3/8-inch thick

In a large saucepan, heat butter until melted. Stir in leeks and green chiles and cook, over medium-high heat, stirring until tender, 2 to 3 minutes. Stir in flour and cook, stirring 1 minute. Gradually, whisk in half-and-half and cook, whisking,until mixture boils and thickens; cook 1 minute more. Remove from heat. Stir in 3/4 cup cheese, salt and pepper to taste and potatoes until well mixed and cheese is melted.

Spoon mixture into a buttered 8-inch square (2 inches deep) Pyrex glass baking dish. Press down on top to make potatoes even. Cover tightly with no-stick foil.

Bake in a preheated 350-degree oven 45 minutes. Remove foil and continue baking another 35 minutes (put a baking sheet under the dish, if necessary to catch any spillage). Sprinkle top with remaining 3/4 cup cheese and bake 10 to 15 minutes more, until golden and potatoes are tender. Remove from oven and let stand 30 minutes before cutting into squares to serve.

Makes 4 to 8 servings

A Restaurant Replica version of a dish served at Fleming's Prime Steakhouse & Wine Bar.

CAPTION(S):

6 photos

Photo:

(1 -- cover -- color) Steak's best side

Gus Ruelas/Staff Photographer; photographed at Arnie Morton's, Burbank

(2 -- color) HOUSE SPECIALTY LAYERED POTATOES WITH JALAPENOS AND CHEDDER CHEESE

CREAMED SPINASH

CREAMED CORN WITH PARMESAN AND GRUYERE CHEESES

(3 -- color) CREAMED SPINASH

(4 -- color) CREAMED CORN WITH PARMESAN AND GRUYERE CHEESES

(5 -- color) SLICED BEEFSTEAK TOMATOES WITH BLUE CHEESE

(6 -- color) HOUSE SPECIALTY LAYERED POTATOES WITH JALAPENOS AND CHEDDAR CHEESE

Gus Ruelas/Staff Photographer; photographed at Fleming's, Woodland Hills