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Pimiento Cheese Potato Gratin

This homey side dish takes a cue from everyone’s favorite Southern spread, pimiento cheese. We like the look, texture and flavor when we include the skins, but you can peel your potatoes--just don’t soak the potato slices or you’ll wash off beneficial starches that thicken the sauce. A sharp knife or the slicing disc of your food processor will work, but using a mandoline to slice your spuds will ensure they cook quickly and evenly. Pre-shredded cheeses come coated in agents that prevent them from melting smoothly, so we recommend you shred your own cheese here.

Prep Time — 25 min
Cook Time — 1 hour 10 min
Servings — 8
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Ingredients

1 tablespoon unsalted butter

4 ounces grated cheddar cheese

4 ounces grated jack cheese

2 ounces shredded Parmesan

4 ounces pimientos

1 tablespoon corn starch

1 cup heavy whipping cream

½ cup chicken broth

2 teaspoons onion powder

1¾ teaspoons salt

2 teaspoons garlic powder

1½ teaspoons paprika

½ teaspoon black pepper

¼ teaspoon cayenne pepper

2½ pounds russet potatoes

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Grease the dish

Rub the interior, including the sides, of the baking dish with the butter, or spray it with the nonstick spray. Set aside.

1 tablespoon unsalted butter

rectangular baking dish

Prepare the cheese-pimiento mixture

In a medium bowl, combine the cheddar, Monterey jack, Parmesan, drained pimientos and corn starch. Toss with your hands to coat the cheese and pimientos in the corn starch. Set aside.

medium bowl

4 ounces grated cheddar cheese

4 ounces grated jack cheese

2 ounces shredded Parmesan

4 ounces pimientos

1 tablespoon corn starch

measuring cups

liquid measuring cup

measuring spoons

spatula

Prepare the cream base

In a medium bowl or spouted liquid measuring cup, combine the cream, chicken broth, onion powder, salt, garlic powder, paprika, black pepper and cayenne, if using. Mix well with a whisk or fork to combine. Set aside.

medium bowl

1 cup heavy whipping cream

½ cup chicken broth

2 teaspoons onion powder

1¾ teaspoons salt

2 teaspoons garlic powder

1½ teaspoons paprika

½ teaspoon black pepper

¼ teaspoon cayenne pepper

liquid measuring cup

whisk

Prepare the potatoes

If desired, peel the potatoes one at a time, placing them in a large bowl filled with cool water as you go to prevent discoloration. Working quickly, slice the potatoes into ⅛”-thick slices with a mandoline, food processor’s slicing disc or sharp knife. (Do not soak the potatoes after slicing or the starches will wash off.)

2½ pounds russet potatoes

chopping board

mandoline

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

June Oven

Start filling the dish

To the prepared baking dish, add about ¼ of the potatoes, fanning the slices out to form an even layer. Sprinkle the potatoes with a pinch (about ⅛ teaspoon) of salt. Add another ¼ of the potatoes and sprinkle with another pinch of salt. Spread about 1 cup of the cheese-pimiento mixture evenly over the potatoes.

salt

Finish filling the dish

Layer another ¼ of the potato slices in an even layer over the cheese, then sprinkle with a pinch of salt. Add the final layer of potatoes. Mix the cream base again to recombine, then drizzle it evenly over the potatoes. Top the potatoes with the remaining cheese-pimiento mixture, spreading it evenly.

Bake the potatoes

Place the baking dish on the middle shelf of the June Oven. Bake the potatoes 1 hour and 10 minutes, until a paring knife easily pierces the gratin in several places. About 45 minutes into baking, check to see if the potatoes are browning too quickly. If so, cover the dish loosely with foil. If the potatoes are still firm after 1 hour and 10 minutes, follow on-screen instructions to continue cooking.

foil

Rest and serve

Remove the potatoes from the June Oven and allow to rest 10 minutes before serving hot.

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