Products used in this recipe
Potato Slices and Pimento Cheese Gratin
Yield: 16 Servings (16 oz. each )
Yield: 16 Servings (16 oz. each )
If comforting and delectable are a combination you think your customers will like—this baked dish could really hit the mark on your fall menu as an appetizer or side dish.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Diced Red Peppers 3/8" | 32 oz. | 1 bag |
| Olive oil | 1 fl. oz. | |
| Simplot SeasonedCRISP® Delivery+®: Savory Battered Slice, Skin On 1/4" | 1 1/2 lb. | |
| White queso sauce, warmed | 32 oz. | 1 quart |
| Cheddar cheese, shredded | 6 oz. | 1 cup |
Preparation Instructions:
- Step 1
- Preheat deep fryer to 345˚F. Preheat oven to 425˚F.
- Step 2
- Line a half sheet pan with foil. Spread the bag of diced red peppers in an even layer on the baking sheet. Drizzle with olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred. Cool to ambient, transfer to storage container and store refrigerated. Reduce oven temperature to 325˚F.
- Step 3
- Cook potato slices in deep fryer for 2 1/2 to 3 minutes. Transfer to a paper-lined tray and let fries cool to room temperature.
- Step 4
- Spray a baking pan with pan release. Layer fried potatoes, 8 oz. of roasted red peppers, and cheese sauce. Repeat layers until all ingredients are finished and making sure potatoes are on top layer. Sprinkle with cheese and bake at 325˚F for 30 to 40 minutes or until top is crusty and browned.
