Pimento Cheese Potato Gratin

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Pimento Cheese Potato Gratin Pimento Cheese Potato Gratin Recipe Courtesy of


Servings: 6 servings
Difficulty: Easy

Ingredients Add to grocery list

3 teaspoons salt, plus more to taste
1 1⁄2 pounds Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
3⁄4 cup heavy cream
3 shallots, finely diced (scant 1⁄2 cup)
1⁄4 teaspoon crushed dried red chile flakes
1⁄2 teaspoon freshly ground black pepper
One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Directions

Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven.

In a 3- to 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil. Add the potatoes and cook for 10 minutes. Then drain, and set them aside.

Combine the cream, shallots, chile flakes, remaining 1 teaspoon salt, the black pepper, and 2 tablespoons of the liquid from the jar of roasted peppers in a small saucepan. Bring to a simmer and cook until the chile flakes have begun to stain the cream, about 2 minutes. Add half of the cheese and stir until it melts, about 1 minute. Remove the pan from the heat.

Layer roughly a third of the potatoes in a 6-cup baking dish, overlapping them slightly so that they fit in an even layer. Scatter half of the roasted peppers on top of the potatoes (cut up any peppers that have remained whole so that they lie flat), and repeat layering potatoes and peppers until all the peppers and potatoes have been used. Pour the cream mixture over the potatoes and peppers, and agitate the dish to distribute the liquid throughout. Cover with aluminum foil and bake on the middle rack for 15 minutes.

Uncover the dish, sprinkle the remaining cheese over the top, and place the dish on the top oven rack. Bake for 8 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.

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Reader Comments:

54321

Hang in there Paula, your true fans love you and believe in you.

By Ben Bless on July 17, 2013

I wonder why we always wait until Christmas to serve ambrosia? I think I’ll have some July 4th!

Paula’s Granddaddy Hiers would bring us delicious Florida oranges, tangerines, and grapefruit when he came to Georgia. What a treat!

Ambrosia has been in our South Georgia family for as long as I can remember (and that’s a long time). This is my husband’s specialty, and his contribution, for our family Christmas gatherings. He painstatingly makes about three gallons each year, only to watch it disappear quickly!  My family enjoys an added accompaniment to his ambrosia, and when we have guests most comment, “I’ve never had it like this before”! Then later they tell me they’re serving it as we did! This addition is really delicious, adding very few extra calories!

My childhood memories also include Paula as we enjoyed large family gatherings at Thanksgiving time near Statesboro, GA. Paula’s dad was my first cousin and I can still remember his hearty laughter, and all the many bowls, pots, and platters of food at these Hiers family gatherings.
(Paula was not quiet at these gatherings either!) Her Granddaddy Hiers had the heartiest laugh of
all. It lives today through Paula!  He too enjoyed the food and family and would be so proud of Paula today - maybe even a little surprised! Love ya’ Paula.

By Doris Cook on June 04, 2010

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