Pimento Cheese Scalloped Potatoes using the Char-Broil Big Easy

Tender creamy potatoes with pimento cheese that you won't be able to resist!

Course Side Dish

Cuisine American

Keyword Big Easy, Char-Broil, cheesy, potatoes

Prep Time 15

Cook Time 1

Servings

Calories 442kcal

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.