Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Ruffled Pimento Cheese Potato Gratin
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- Level: Intermediate
- Total: 3 hr (including cooling time)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 528
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 122 mg
- Sodium
- 598 mg
This dish brings all of the flavors of pimento cheese – a Southern, deli-style spread made with shredded sharp Cheddar, pimento peppers and seasonings – to a warm and comforting potato gratin. Very thinly sliced potatoes (use a mandoline here!) are ruffled together in a wavy pattern in a baking dish, then topped with a perfectly seasoned luscious Cheddar cheese sauce and a scattering of diced pimentos. Baked until perfectly tender with creamy cheesy goodness and crispy potato edges on top, it’s perfect for your next holiday dinner, served alongside turkey or ham.
- Level: Intermediate
- Total: 3 hr (including cooling time)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 528
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 122 mg
- Sodium
- 598 mg
Ingredients
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Directions
Special equipment:
a mandoline- Preheat the oven to 400 degrees F. Grease a 9-by-13-inch baking dish with butter. Grease a large sheet of foil with butter.
- Heat the butter in a large saucepan over medium until melted. Whisk in the flour until combined. Cook, whisking constantly, until the mixture darkens slightly to a tan color, about 1 minute. Whisk in the heavy cream, milk and bay leaf, bring to simmer and cook, whisking constantly, until thickened slightly and the consistency of thin gravy, 3 to 5 minutes. Remove from the heat and whisk in the cream cheese until melted. Whisk in a handful of the Cheddar at a time until melted and combined. Whisk in the granulated garlic, granulated onion, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper until combined. Set aside to keep warm.
- Peel the potatoes. Working with 1 potato at a time, thinly slice lengthwise on a mandoline, using a guard if possible, slicing them less than 1/8 inch thick so they don’t break when curved. Discard any end pieces.
- Shape the potatoes by gently folding and waving each slice, layering them upright and snugly into the prepared dish. In the beginning, use a mug or measuring cup to help keep the potatoes standing upright; remove the mug as the baking dish gets filled. Sprinkle the pimento peppers evenly over the potatoes, making sure to push some in between the potatoes.
- Discard the bay leaf and pour the cheese sauce evenly over the potatoes. Place the baking dish on a baking sheet, cover with the greased foil butter-side down and bake until the potatoes are tender when pierced with a fork inserted on the diagonal or at a slight slant, about 1 hour and 20 minutes. Remove the foil and bake until the edges of the potatoes are browned and crisp, 30 to 40 minutes.
- Transfer the baking sheet to a wire rack to cool slightly, about 20 minutes. Garnish with the scallion greens and serve warm.
Cook’s Note
When choosing potatoes, look for large and long russet potatoes.
