Pimento Cheese-Potato Gratin

Name: Pimento Cheese-Potato Gratin
Prep time: 10 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 tsp. Kosher salt, plus more to taste; 1 1/2 lb. Yukon gold potatoes, peeled and sliced into 1/4-inch-thick rounds; 3/4 c. heavy cream; 3 shallots, finely diced; 1/4 tsp. crushed dried red chile flakes; 1/2 tsp. freshly ground black pepper; 1 (9-ounce) jar roasted red peppers or piquillo peppers, plus 2 tablespoons reserved liquid; 2 c. coarsely grated extra-sharp Cheddar cheese

By Matt and Ted LeePublished: Sep 29, 2009

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pimento cheese potato gratin in a serving dish on a nice tablecloth

Dana Gallagher

Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

384

Each forkful oozes with cheese, and has a sweet, tangy bite.

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Ingredients

3 tsp. Kosher salt, plus more to taste
1 1/2 lb. Yukon gold potatoes, peeled and sliced into 1/4-inch-thick rounds
3/4 cup heavy cream
3 shallots, finely diced
1/4 tsp. crushed dried red chile flakes
1/2 tsp. freshly ground black pepper
1 (9-ounce) jar roasted red peppers or piquillo peppers, plus 2 tablespoons reserved liquid
2 cups coarsely grated extra-sharp Cheddar cheese

Directions

1. Step 1Set oven racks to middle and top position, and preheat oven to 375°F. Bring 2 quarts water and 2 teaspoons salt to a boil in a 3- to 4-quart pot. Add potatoes and cook for 10 minutes. Drain and set aside.
2. Step 2Combine cream, shallots, chile flakes, remaining 1 teaspoon salt, black pepper, and reserved liquid from jar of peppers in a small saucepan. Bring to a simmer and cook until chile flakes have begun to stain the cream, about 2 minutes.
3. Step 3Add half the cheese and stir until melted, about 1 minute. Remove from heat.
4. Step 4Layer a third of the potatoes in a 6-cup baking dish, overlapping if necessary. Scatter half the roasted peppers on top of potatoes (cut up any peppers that have remained whole so that they lie flat). Repeat until all peppers and potatoes have been used.
5. Step 5Pour cream mixture over potatoes and peppers; gently shake dish to distribute liquid. Cover with aluminum foil and bake on middle rack for 15 minutes. Uncover dish, sprinkle remaining cheese over top, and place dish on top oven rack. Bake until cheese is bubbly and lightly browned on top, about 8 minutes. Serve immediately.