RECIPE # 4800 - PIMENTO CHEESE POTATO CASSEROLE & BISCUITS - Mon - | Nashville News, Weather & Sports


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Pimento Cheese Potato Casserole

6 – 8 red potatoes, unpeeled, sliced in ¼" rounds
1 c heavy cream

2 cloves garlic, finely minced

2 t salt, divided

1 t freshly ground black pepper

1 T fresh parsley (or 2 tsp dried)
1 c cheddar cheese, divided

1 c Mrs. Grissom's Pimento Cheese Spread

Pre-heat the oven to 350 degrees.  Add potatoes to large pot, add water until covered.  Add 1 teaspoon of 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 teaspoon 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.  Add 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 and bake for 5 minutes more, or until cheese is brown and bubbly.  Serve warm. 

Pimento Cheese Biscuits

4 c prepared baking mix
2/3 c + 1 T Mrs. Grissom's pimento cheese spread
1/2 c + 1 T water, plus more as needed
1/4 c butter, melted

1/4 t garlic powder

1/4 t onion powder

1/2 t dried parsley

Preheat oven to 375 degrees.  In large bowl, combine baking mix, Mrs. Grissom's pimento cheese spread, and 2/3 cup water.  Mix with a pastry cutter until dough is in small, pea-sized balls.  Add more water as needed.  Do not overwork.  On cookie sheet, scoop dough into ¼ scoops, 1 inch apart.  Bake for 12 minutes, or until golden on top.  While the biscuits are baking, add butter, garlic powder, onion powder, and parsley.  When biscuits come out of the oven, spread butter mixture on top. 

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