pimento cheese au gratin potatoes

How To Make pimento cheese au gratin potatoes

• 1

  Pre-heat oven to 375 degrees. Heat a medium pot of water, seasoned with tsp of the salt to boiling.
• 2

  Drop the potatoes in, that have been peeled and sliced to approximate 1/4 inch slices.
• 3

  Cook potatoes for about 10 minutes. Remove and drain.
• 4

  In a sauce pan, heat the cream, shallots, red pepper flakes, 1 tsp salt, black pepper, 7 the 2 tbl of roasted red pepper juice until it turns a pale pink. About 2 minutes.
• 5

  Add 1 cup of cheddar to the sauce pan and cook for about another 2 minutes, then remove from heat.
• 6

  In a buttered casserole dish, layer the potatoes, then strips of roasted red peppers until all used. I got 3 layers in a 9 x 13 pan.
• 7

  Pour the cream sauce over the potatoes and red peppers.
• 8

  Cover with foil and bake for about 30 minutes.
• 9

  Remove the foil. Sprinkle the remaining cup of cheddar over the top and cook for about another 15 minutes, until cheese is slightly brown and bubbly.
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