Pimento Cheese Potatoes Au Gratin!

Pimento Cheese Potatoes au Gratin

6 – 8 red potatoes, unpeeled, sliced in ¼” rounds

1 cup heavy cream

2 cloves garlic, finely minced

2 tsp salt, divided

1 tsp freshly ground black pepper

1 TBSP fresh parsley (or 2 tsp dried)

1 cup cheddar cheese, divided

1 cup Mrs. Grissom’s pimento cheese spread

Pre-heat oven to 350 degrees.  Add potatoes to large pot, add water until covered.  
Add 1 tsp salt.  Bring to a boil and boil for 10 minutes.  Remove from heat, drain.  
While potatoes are cooking, add cream and garlic to saucepan.  Bring to a simmer 
and add remaining tsp of salt, pepper, and parsley.  Simmer for 2-3 minutes, until 
garlic becomes aromatic.  Add ¼ cup shredded cheese and Mrs. Grissom’s 
pimento cheese spread.  Stir until mixture is smooth.  Ad 1/3 of the potatoes to the 
bottom of a greased, 6-qt casserole dish.  Cover with 1/3 of sauce mixture.  

Continue layering, making 3 layers.  Top with remaining shredded cheese.  
Bake for 10 – 15 minutes, covered with aluminum foil.  Remove foil for last 5 minutes 
of baking, or until cheese is brown and bubbly.  

Serve warm.