Pimento cheese potatoes



This came out perfect. The flavors in the pimento cheese are simple the perfect way to make au gratin potatoes. It also cuts down on the time needed to make a dish like this. Pimento cheese is easily found in the deli section of the grocery store. Of course, you could make your own also. I would definitely adjust the salt based ion the type of pimento cheese you buy.  You can also make it perfectly well without the jalapenos. This amount made enough for 2-3 generous side dishes.


2 russet baking potatoes, peeled and thinly sliced

2 jalapeno peppers sliced

1.5 cups pimento cheese

1 cup half and half


Preheat the oven to 350 degrees. Prepare an 8×8 baking dish. Begin by layering the 1/2 of the potatoes, all of the jalapeno, the 1/2 of the cheese.


Make another layer that is the same – the remaining potatoes and then the remaining cheese.

Pour the half and half over the whole thing. Cover with foil. Bake in the preheated oven for 45 minutes. Remove the foil cover and bake an additional 15 minutes.




Au gratin potatoes

These are pretty simple to make although not at all healthy. They are a definite “treat” food….. and so worth it!


2 large russet potatoes, peeled and thin sliced

8 ounces heavy cream

1 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon dried thyme

1 clove garlic

1 cup shredded cheddar cheese

Preheat the oven to 375 degrees. Prepare an 8×12 baking dish with non-stick spray. Place the cream, garlic, salt, pepper, 1/4 cup of cheese, and thyme in a sauce pan. Heat until warm but not boiling. Stop cooking when you begin to smell the garlic. Remove the clove of garlic. Place 1 layer of potatoes (not overlapping) in the pan. Drizzle some of the cream over. Add another layer of potatoes. Add more cream. Continue layering until all potatoes are used. Pour the remaining cream on top. Bake for 40-50 minutes total. Sprinkle with remaining cheese after 20-25 minutes of baking. Cook until cheese on top is slightly browned and potatoes are fork tender.