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A spoon spooning au gratin potatoes from a white baking dish.

Pimento Cheese Au Gratin Potatoes

  • Total Time: 44 minutes
  • Yield: 4 servings


A delicious southern twist on classic au gratin potatoes!


  • 3 teaspoons kosher salt
  • 1 1/2 pounds Yukon gold potatoes, sliced about 1/4 inch thick
  • 3/4 cup heavy cream
  • 1 cup chopped shallots (about 3 shallots)
  • 1/4 teaspoon chili powder
  • 1/2 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


  1. Place oven racks in middle and top position. Preheat your oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Add 1 1/2 cups of the cheese and stir until melted. Remove from heat.
  5. Spray a small baking dish with cooking spray. Layer 1/3 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.
  6. 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.
  7. 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 to 9 minutes.


Adapted from Country Living

  • Prep Time: 10 minutes
  • Cook Time: 34 minutes
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American

Keywords: pimento cheese au gratin potatoes