Musical pairing – Gimme The Good Stuff by Trisha Yearwood
Will you do me a favor and just make these today? I mean like really, today? Because if you don’t, you’ll be one sorry person when the day comes that you actually do make these ever-so-cheesy, tender, melt-in-your-mouth potatoes . . . with pimento . . . because then you’ll become aware of the error of your ways by waiting so long . . . and I really don’t want to say ‘I told you so’ but . . . I might . . . and then I’d have to ask for forgiveness . . .
I sure wish I could say that my mother made these potatoes for me when we lived in the little house on Ankeny street, but unfortunately I can’t; the closest thing I ever ate with pimento in it was a cheese spread one stuffed into celery. My palate wasn’t as refined then as it is now (said completely tongue-in-cheek with an added eye roll) and I thought pimento was absolutely the grossest thing ever created!
But my mother made all sorts of wonderful potatoes that I dearly, dearly loved . . . trouble is, I’ve never met a potato I didn’t like . . . wait. That’s not quite true. Because I abhor what I call ‘plastic spuds’ – you know, the ‘art-ih-fish-ull’ ones? Nope. Not a fan of those a’tall. But I do enjoy real potatoes baked with butter, baked with butter and sour cream, baked with butter, sour cream and broccoli, baked with butter, sour cream, broccoli, bacon . . . and cheese . . . mashed potatoes, potatoes smashed and whipped with milk, whipped with cream, whipped with cream and chives . . . you see my problem?
So I guess you could say that I’m somewhat of a potato aficionado . . . and when I tell you that you should make these pronto, you should listen. Unless of course you don’t like potatoes in which case you can stop reading now and go about your business . . .
PIMENTO-CHEESE POTATO GRATIN
Teensy-Weensy Adapted from Lee Bros, Simple, Fresh, Southern
- 3 teaspoons salt, plus more to taste
- 1-1/2 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch thick rounds
- ¼ cup heavy cream
- 3 shallots, finely diced, (should equal just slightly less than ½ cup)
- ¼ teaspoon crushed dried red chile flakes
- ½ teaspoon freshly ground black pepper
- 9-ounces peppadew peppers, torn into flat chunks – plus 2 Tablespoons liquid from the jar
- 2 cups extra-sharp cheddar cheese, coarsely grated
- Heat oven to 375 degrees with racks positioned in the middle and top third of the oven
- Coat an 8X8 baking dish with cooking spray and set aside
- Place a steamer insert into stockpot and fill with water to just touch the bottom of the steamer insert. Add potatoes and steam for about 10 minutes or until tender but not mushy
- Remove from steamer and set aside
- Combine the cream, shallots, chile flakes, 1 teaspoon salt, black pepper and 2 tablespoons of the peppadew liquid in a small saucepan. Bring to a simmer and cook until the chile flakes begin to stain the cream – about 2-3 minutes
- Add half of the cheese, stir until it melts – off heat
- Layer roughly one-third of the potatoes into baking dish, overlapping slightly so they fit in an even layer
- Scatter half of the torn peppers on top of the potatoes; repeat until all peppers and potatoes have been used. Pour the cream mixture over the potatoes and peppers, shake the dish just a bit to distribute the liquid throughout. Cover with foil and bake on the middle rack for about 20 minutes.
- Remove foil, sprinkle the remaining cheese over the top and place the dish, uncovered, on the top oven rack; bake for 8-10 minutes or until the cheese is bubbly and gently browned on top. Serve immediately
On my…. I have the same problem… never met a potato I didn’t like (well, except for the instant version).
These sound divine and you are right – it would be a shame if I didn’t make these ASAP!!
After living in the south for a while now, I have come to love pimento cheese spread: on crackers, on dark rye with turkey, and baked with potatoes? Absolutely!
This is the best comfort food, ever, ever. Did you know there’s like hundreds and hundreds of potato varieties? We never have access to them because no one grows them… but since you’re an aficionado, we need to get some exotic ones for you.
How can you go wrong with cheese and potatoes Deb? I never loved pimento cheese but if putting in my own peppers…whole different story!
Potatoes are dangerous for me. And these look double dangerous. Maybe even triple dangerous.
Deb, these sound amaz…I mean terrible! I’ll just go ahead and take them off your hands and eat, I mean discard them. 🙂
Potatoes plus cheese always equals a good time!
omg wow! Great southern recipe!
Be still my heart of the southern boy that still lives inside me… GREG
Wow! Talk about the ultimate comfort food! I’ve bookmarked this recipe and can’t wait to give it a try!
Holy Southern wonderful! This looks AMAZING. I might even be able to get James to eat it because of the pimentos. Woohoo!
This might just be my favorite idea ever. GOOD GRIEF.
Holy moly. These are just enough over the that I think I’m in love. A must try. I love pimento cheese……….
These look so good! I have been buying wonderful young potatoes at our town’s farmers market (about .25c a kilogram = 2lbs) and finding new ways to use them is a challenge. Thanks for the inspiration! I don’t have any pimento peppers here, but I hope that I can substitute regular roasted peppers.
Now that is comfort food! Nothing like cheesy potatoes, looks so delicious!! (and the peppadews take it over the top!!)
Gosh, does that ever look good. Think I would dip some French bread in that!
Let’s see – potatoes, cheese, pimiento, heavy cream…how could you go wrong with that combination!
I’ve never met a potato that I didn’t like either! And these. these darling Deb may just take the seat of head-honcho-p-o-t-a-t-o!
Looks SOOOO good. I always have a jar of pimento’s in the fridge ( you never know when you can use them!) I will have to try this.
They look every bit as good as you say!
Hoo buddy. You are speaking my language here. The only problem is that if I make these potatoes, I will eat the entire pan myself. And quickly.
This is brilliant!
Bring on the cheesy potatoes!