Pimento Cheese Au Gratin Potatoes

Mary Beam


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


★★★★★ 2 votes

15 Min
45 Min


  • 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

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.

Printable Recipe Card

About Pimento Cheese Au Gratin Potatoes

Course/Dish: Potatoes

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