Pimento Cheese and Idaho® Potato Gratin


  • 3 quarts cream
  • 2 cups Pimentos
  • 2 ounces Worcestershire sauce
  • 2 tablespoons paprika
  • 5 tablespoons kosher salt
  • 1 tablespoon thyme, fresh, chopped
  • 30 Idaho® potoatoes, thinly sliced
  • butter-as needed
  • 5 cups sharp cheddar cheese, grated


  1. Simmer cream, pimentos, Worcestershire sauce, paprika, salt and thyme until reduced by one third.
  2. Place potatoes in a buttered pan and pour cream mixture over. Top with cheddar cheese.
  3. Cook, partially covered, at 300*F until potatoes are tender, about 1 hour. Cut into 2-ounce portions and serve.
Print Recipe

Yield: 70 servings

Cameron Thompson
Farm Burger
Atlanta, GA

Share this Recipe