Pimento Cheese Au Gratin Potatoes
Featured Pinch Tips Video
- 1 1/2 lb
- yukon gold potatoes
- 3 tsp
- kosher salt
- 3/4 c
- heavy cream
- shallots diced
- 1/4 tsp
- red pepper flakes
- 1/2 tsp
- freshly ground pepper
- 9 oz
- jar roasted red peppers
- 2 Tbsp
- liquid from the red peppers
- 2 c
- grated extra sharp cheddar
1Pre-heat oven to 375 degrees. Heat a medium pot of water, seasoned with tsp of the salt to boiling.
2Drop the potatoes in, that have been peeled and sliced to approximate 1/4 inch slices.
3Cook potatoes for about 10 minutes. Remove and drain.
4In 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.
5Add 1 cup of cheddar to the sauce pan and cook for about another 2 minutes, then remove from heat.
6In 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.
7Pour the cream sauce over the potatoes and red peppers.
8Cover with foil and bake for about 30 minutes.
9Remove 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.