Pimento Cheese Au Gratin Potatoes

Mary Beam

By
@ciaoitalia

Made these today to go with Mary's MMMM Meatloaf from this site. Creamy deliciousness.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Ingredients

1 1/2 lb
yukon gold potatoes
3 tsp
kosher salt
3/4 c
heavy cream
3
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes