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Pimento-Cheese Potato Gratin

Pimento-Cheese Potato Gratin


  • 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