Pimento Cheese Potato Gratin

Imagine a dish that marries the creamy indulgence of pimento cheese with the comforting charm of potato gratin. This Pimento Cheese Potato Gratin is a delightful twist on a classic favorite, perfect for gatherings or a cozy family dinner. It’s a dish that not only looks impressive but tastes absolutely divine. With layers of tender Yukon Gold potatoes, a rich cheese sauce, and zesty pimentos, this gratin will have everyone coming back for seconds.

Let’s dive into why this recipe has stolen my heart and how you can make it shine on your dining table.

Why I Love This Recipe

There’s something magical about the way creamy cheese sauce clings to perfectly baked potatoes. The addition of pimento adds a vibrant pop of flavor, making each bite a delightful experience. What really makes this Pimento Cheese Potato Gratin stand out is its versatility. It can be served as a side dish to elevate any meal, or even as a main course on its own. Plus, it’s a fantastic way to use up leftover cheese or potatoes. Trust me, this dish will become a staple in your home!

Ingredient Checklist

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch thick slices
• Salt, to taste
• 2 tablespoons butter, for sautéing
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes, for a hint of heat
• 1 cup heavy cream, for richness
• 2 1/2 cups shredded sharp cheddar cheese, for that cheesy goodness
• 1/4 cup mayonnaise, for added creaminess
• 1 (4-ounce) jar sliced pimentos, drained
• Freshly ground black pepper, to taste

Recommended Tools

• Mandoline slicer: For even potato slices.
• Large baking dish: To hold all that cheesy goodness.
• Skillet: For sautéing shallots and garlic.
• Whisk: To mix the cream and cheese smoothly.
• Oven mitts: Safety first when handling hot dishes!

Build Pimento Cheese Potato Gratin Step by Step

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures that your gratin bakes evenly and develops that beautiful golden crust.

Step 2: Prepare the Potatoes

Peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds. This thickness allows for even cooking and perfect layering in your gratin.

Step 3: Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add the sliced shallots and cook until they are translucent, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

Step 4: Mix the Cheese Sauce

In a large bowl, combine the heavy cream, mayonnaise, and 2 cups of the shredded sharp cheddar cheese. Stir until well mixed. Add the sautéed shallots and garlic mixture, along with the drained pimentos. Season with salt and freshly ground black pepper to taste.

Step 5: Layer the Potatoes

In a large baking dish, arrange a layer of potato slices. Pour a portion of the cheese sauce over the potatoes, ensuring an even coverage. Repeat the layering process until all potatoes and cheese sauce are used, finishing with a layer of cheese sauce on top.

Step 6: Bake the Gratin

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After this time, remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese on top. Return to the oven and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.

Step 7: Let It Rest

Once out of the oven, let your Pimento Cheese Potato Gratin sit for about 10 minutes before serving. This resting time allows the flavors to meld beautifully and makes serving easier.

If You’re Out Of…

• Heavy cream: Use half-and-half or whole milk for a lighter version.
• Shallots: Onions can be a suitable substitute; just use a bit less as they are stronger in flavor.
• Pimentos: You can use roasted red peppers if you have those on hand.
• Sharp cheddar cheese: Substitute with medium cheddar or a mix of cheeses for a different flavor profile.

Cook’s Notes

• Ensure your potatoes are cut evenly for consistent cooking.
• Feel free to add other spices like smoked paprika for an extra kick.
• This dish can be prepared ahead of time and baked just before serving.

Store, Freeze & Reheat

To store leftovers, cover the gratin tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To freeze, wrap the cooled gratin well and store it in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) until heated through, about 25-30 minutes. You can add a sprinkle of extra cheese on top for added deliciousness!

Common Questions

Can I make this gratin ahead of time?

Absolutely! You can prepare the gratin up to the baking step, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the refrigerator.

What type of potatoes work best for gratin?

Yukon Gold potatoes are ideal because of their creamy texture and buttery flavor. You can also use Russet potatoes, but they may be a bit starchier.

Can I add vegetables to this gratin?

Yes! Sautéed spinach, kale, or even roasted cauliflower would make excellent additions. Just be sure to adjust the cooking time as needed.

How do I know when the gratin is done?

The gratin is done when the potatoes are tender and the top is golden brown and bubbly. You can check the tenderness by inserting a knife into the center; it should slide in easily.

Healthy-ish Favorites

• Au Gratin Potato Casserole – A lighter take on traditional au gratin.
• Ranch Chicken Cheddar Potato Casserole – A delicious twist featuring chicken and ranch flavors.

The Last Word

When it comes to comfort food, there’s nothing quite like a warm, cheesy dish to make you feel at home. This Pimento Cheese Potato Gratin encapsulates everything we love about hearty meals—rich flavors, creamy textures, and that irresistible golden crust. Whether you’re serving it at a family gathering or enjoying a quiet night in, this gratin is sure to impress. So gather your ingredients, channel your inner chef, and prepare to indulge in a dish that will become a beloved classic in your recipe repertoire. Happy cooking!

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