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Pimento Cheese Potato Gratin
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5 from 1 vote

Pimento Cheese Potato Gratin

A layer of homemade pimento cheese is sandwiched between two layers of Yukon Gold potatoes to create a super creamy and cheesy potato gratin southern-style.
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 to 8 servings
Calories 405kcal
Author Christin Mahrlig


  • 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch thick slices
  • salt
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup mayonnaise
  • 1 (4-ounce) jar sliced pimentos, drained
  • freshly ground black pepper


  • Place potato slices in a saucepan and cover with water. Bring to a boil. Add a few teaspoons of salt to the water. Simmer potatoes until slightly tender, about 8 to 10 minutes. Drain.
  • Melt butter in a pan over medium heat. Add shallots and cook 2 to 3 minutes.
  • Add garlic and red pepper flakes and cook 1 minute.
  • Add cream and bring to a simmer. Remove from heat and stir 1 cup of cheddar cheese into cream until it melts. Set aside.
  • Preheat oven to 375 degrees and grease a casserole dish with butter or cooking spray.
  • In a small bowl, stir together 1 cup shredded cheddar cheese, mayonnaise, and pimentos, reserving a few of the pimentos to put on top of the casserole.
  • Layer half of the potato slices on bottom of prepared casserole dish. Season with salt and pepper.
  • Spread all of the cheddar/pimento mixture on top of bottom layer of potatoes.
  • Layer remaining potatoes on top of pimento cheese. Season with salt and pepper.
  • Pour cream mixture on top. Cover casserole with aluminum foil and bake for 30 minutes.
  • Remove foil and sprinkle remaining 1/2 cup cheese on top along with reserved pimentos. Bake for 15 to 20 more minutes


Calories: 405kcal