A few weeks ago, we were at a local restaurant and I ordered the scalloped potatoes as a side. I was a little miffed when they came out as the potatoes were in chunks and not the thin slices I was used to. At first I was a little upset. Here I was about to enjoy scalloped potatoes knowing someone else did all the work and then I tried them. They were amazing. And that got me to thinking, why can’t I make scalloped potatoes easier? Well, guess what folks… I did!
Enter frozen hashbrowns. Now, not the shredded potatoes you’re used to, I’m talking southern-style cubed hashbrowns. Seriously. The work is all done. No washing, no peeling, no chopping, no slicing. And while certainly the texture isn’t exactly the same, I bet the ease of getting this on the table will more than make up for the slight texture difference. It’s literally stir, pour, bake. But don’t think this is some basic hashbrown casserole… cause it ain’t. Yes. I said ain’t. It’s my blog, I make the rules. 🙂 Ain’t.
I’m going to throw you another bone here. Adding some pre-made pimiento cheese like Price*s Southern Style Pimiento Cheese Spread adds tons of cheesy flavor and tang with no work at all. These potatoes are amazing. Like, my family went nuts over these – and I did too. I’m pretty sure you will too.
Here’s the part where I would normally show you some step-by-step photos of how to make this. But this is seriously so easy, I didn’t think you needed it. It’s literally pour all the ingredients in a large bowl, stir them all together, pour them into a baking dish that’s been sprayed with nonstick cooking spray, and bake. See. Simple. Easy. Delicious.
Recipe Card
Pimiento Cheese Scalloped Potatoes
Ingredients
- 1 (32-ounce) bag southern-style diced frozen hash browns
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 (10.5-ounce) can cream of chicken soup, undiluted
- 1 cup heavy cream
- 1 (11-ounce) container Price*s Southern Style Pimiento Cheese Spread
Instructions
- Preheat the oven to 350°F and spray a 13X9 baking dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. (It may take some serious stirring, but you'll get there.) Pour the mixture into the prepared pan and bake fro 55 to 60 minutes or until bubbly and golden brown around the edges. Allow to rest for about 10 minute before serving.
Potatoes with cheese are au gratin . Scallop potatoes have a white sauce.
Hi Stacey, at our house we are all about potatoes and we particularly love Sunday “brunch” recipes that are quick and easy. Made this today and it was a hit with my husband of more than 50 years who loves whatever I cook. Live in rural area and could not find the brand of pimento cheese you recommended so had to make do with another brand. Still turned out great. Nice change of pace from fried potatoes. Next time I will try it with regular cheddar! Thanks for helping the old girl continue to amaze the old man.
Comments like this put a huge smile on my face! So glad to hear y’all enjoyed this recipe!
We don’t care for pimento anything, can we use velvets cheese? Sorry, we love you recipes.
An old girl in Montana
Thanks, Kathy! I think that would work. Regular cheddar should work, too.
Where can I find the pimiento cheese? It’s not to be found in my area. I’ve been looking.
I usually find it at my local grocer. Another brand that doesn’t use sugar in the recipe should work.
This recipe sounds great, as do all of yours. I can’t wait to try it. Just do you know, I’ve been trying to find a paperback copy of your cookbook. I hope your publisher does another printing because I found two and they were both over $150.00! Surely worth it but out of my price range. Did you know how popular you have become?
Hi Ellen! Thanks so much for the kind words! PLEASE DO NOT spend that much on a cookbook!! While I’m flattered that it’s going for so much, that’s just crazy! WE hope to have more available very soon!