Pimento Cheese au Gratin Potatoes. Photo by Juliana Goodwin.
Ingredients
2 tablespoons butter
Sauce
1 cup heavy cream
1/2 cup milk
1 cup pimento cheese
1/4 teaspoon salt
1 teaspoon garlic, minced
1/4 teaspoon pepper
1 bay leaf
Potatoes
4 russet potatoes, very thinly sliced
Salt and pepper to taste
1 1/2 cups shredded cheddar, divided
Nonstick cooking spray
1 green onion, sliced
Directions
Heat oven to 400. Butter a 2-quart baking dish. Set aside.
For sauce: Heat heavy cream, milk, pimento cheese, salt, garlic, pepper and bay leaf in a pot over medium-low heat until mostly melted. Remove from heat and aside; remove bay leaf.
For potatoes: Salt and pepper both sides of potato slices and layer in baking dish, placing each so it overlaps halfway on the next slice. Once first layer is filled, sprinkle with half the cheddar cheese, and spread half the sauce on top. Add next layer of potatoes, and top with sauce (do not add remaining cheddar yet).
Cover with foil sprayed with nonstick cooking spray, and bake for 55 minutes. Remove from oven, add remaining cheddar, and sprinkle with green onion. Return to oven uncovered, and bake 10-15 minutes or until potatoes are fork-tender and cheese is melted. Allow to rest for 10 minutes before serving.
Note: Notes: Use a mandolin for slicing potatoes if available. These are worthy of a special occasion like Valentine’s Day! Serve with pork or steak.
Category:
Spud-tacular Sensations
