Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I admit that I have a big time addiction to scalloped potatoes. I can make them in all sorts of flavors, like these pimento cheese scalloped potatoes using the Char-Broil Big Easy. Heck, it might be just a few ingredients, but oh, is it so tasty yummy! Leftovers heat up easy too. Well, if you have any. I highly recommend that you double the recipe.
Making the pimento cheese scalloped potatoes
Everything for these pimento cheese scalloped potatoes is pretty much cooked before you place them into your Char-Broil Big Easy. At any rate, you’re using the great infrared heat of the Big Easy to melt the cheese and get a nice brown on the potatoes and a little crunch. They come out of the cooker bubbling hot and crazy addictingly good.
The basket and the pans
These Dutch oven pans fit into the bunk bed baskets perfectly and they make for easy clean up. Another key point is that you can easily fit two baskets into a Big Easy without any problem. Although three can fit but you’re in for a challenge getting the last one in. Doable, but possible.
Above all, as with any disposable pans, you have to support the bottoms of the pans when lifting them. The bunk bed basket helps with that a lot. Getting the one out of the bottom of the Big Easy is trickier. I sometimes slide a large spatula in from the side to support the bottom while I lift it up far enough to get my heat-proof gloved hand underneath.
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Pimento Cheese Scalloped Potatoes using the Char-Broil Big Easy
- 1 Big Easy Bunk Bed basket highly recommended, for easier pan removal
- 2 cups heavy cream plus more, if needed
- 1 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 ½ pounds Idaho potatoes scrubbed clean, peeled
- 4 ounces Cheddar grated, divided
- 4 ounces pimientos chopped, drained
- Cut the potatoes into 1/4" slices
- Bring to cream to a simmer in a large saucepan over medium-high heat. Season with salt and pepper and stir.
- Add the potatoes. Add more cream if the potatoes aren't covered.
- Lower heat to medium-low and simmer until the potatoes are just becoming tender. This will take 10-12 minutes. If the potatoes stick to each other you can break them apart with a fork but be careful to not poke or break the potatoes.
- Remove potatoes from the heat.
- Fire up your Big Easy.
- Spoon 1/3 of the potatoes into the pan. Also get some of the cream. Spread the potatoes out evenly.
- Sprinkle the potatoes evenly with 1/3rd of the cheese and 1/3rd of the pimentos.
- Add another 1/3 of the potatoes and some of the cream, topped with another 1/3rd of the cheese and 1/3rd of the pimentos.
- Finish up with the last of the potatoes, cream, cheese and pimentos.
- Transfer the pan to the Big Easy. I recommend using a Bunk Bed basket because it's easier to get in/out of the Big Easy and it provides support to the bottom of the pan.
- Cook for 30-45 minutes or until the cheese is starting to bubble and the tops of the potatoes start to turn golden brown.
- Carefully remove the pan from the Big Easy. If using a Bunk Bed basket remove just the basket.
- Let rest for 5 minutes before serving.
Nutritional values are approximate.