Pimento Cheese Au Gratin Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 (4-ounce jar Pimentos
  • 2 tbsp Reserved liquid from pimentos
  • 1 cup Shallots
  • 1 1/2 lbs Yukon gold potatoes

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Chili powder
  • 3 tsp Kosher salt

• Dairy

  • 2 1/2 cups Cheddar cheese, sharp
  • 3/4 cup Heavy cream

Found on theblondcook.com

Description

Ingredients

• 3 teaspoons kosher salt
• 1-1/2 pounds Yukon gold potatoes, sliced about ¼ inch thick
• ¾ cup heavy cream
• 1 cup chopped shallots (about 3 shallots)
• ¼ teaspoon chili powder
• ½ teaspoon freshly ground black pepper
• 1 (4-ounce) jar sliced pimentos (VERY WELL drained - reserve 2 tablespoons of liquid)
• 2 tablespoons reserved liquid from pimentos
• 2-1/2 cups shredded extra sharp cheddar cheese

Directions

• Place oven racks in middle and top position. Preheat your oven to 375 degrees F.
• Bring 2 quarts of water to a boil with 2 teaspoons of the salt in a large pot. Add potatoes and cook for 10 minutes. Drain in a colander.
• While potatoes are cooking, combine heavy cream, shallots, chili powder, the remaining 1 teaspoon of salt, pepper and reserved pimento liquid in a saucepan. Bring to a simmer over medium heat and simmer for 2 minutes, stirring often.
• Add 1-1/2 cups of the cheese and stir until melted. Remove from heat.
• Spray a small casserole dish with cooking spray. Layer ⅓ of the potatoes in the bottom of the dish. Sprinkle half of the sliced pimentos on top of the potatoes. Repeat until all of the potatoes and pimentos have been used.
• Pour cheese mixture over potatoes and pimentos. Carefully shake dish to distribute cheese mixture. Cover with aluminum foil and bake on middle rack for 15 minutes.
• Remove dish from oven, uncover and sprinkle with remaining 1 cup of cheese. Place dish on top oven rack and bake until cheese is bubbly and slightly browned, about 8-9 minutes.