I absolutely love scalloped potatoes – like LOVE them, love them. But I’ll be honest, I hate making them. Thinly slicing all those potatoes is a pain and is something I only do on a rare special occasion. And while a mandolin surely helps, it’s still work. 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.
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.
Cindy says
Sounds wonderful and a very easy side. Potatoes and pimento cheese can only be good!
Stacey says
That’s the truth! How can you go wrong??? 🙂
Cindy says
Like all of your other wonderful recipes, can’t wait to make this for my family.
Stacey says
I sure hope y’all enjoy it!!
Linda Strickland says
We have an RV and I like to make freezer meals for the two of us. Do you think it would be OK to separate this into smaller portions and refreeze for the trip? Thanks for your blog!! I love it!!
Stacey says
Absolutely!
Ron Cole says
Stacey,
Well I’ll tell you something. You spend more time with Pimento cheese than I do with my mother-in-law.
Realize, please that that I am not criticizing anybody.
Ron cole
Stacey says
LOL! Thanks, Ron!
Cathy Lloyd says
Stacey –
Love your idea of pimento scalloped potatoes for breakfast potatoes. This is by far easier than my precook, dice and fry method. We do fried potatoes all the time for our B&B and have found the easiest way is to precook the potatoes a little in the microwave and dice when they are cool. They fry up really fast and crispy in coconut oil.
Stacey says
Sounds great, Cathy!
Mary // Chattavore says
Um, yeah. I’m gonna need to make this ASAP. Looks great, Stacey!
Stacey says
LOL! Enjoy, my friend!
Pamela Houdashell says
I’ve only had pimiento cheese spread that comes in the little jars. I did a search and found a local store that is supposed to carry what you used. So, Tuesday guess what I am buying. Yup, cheese and potatoes. I have the rest of the ingredients. Can hardly wait.
Stacey says
Awesome, Pam! I sur hope you’ll enjoy this! We absolutely love it!
Margaret Richardson says
I have made a similar potato casserole for years and thawing the bag overnight in the fridge will cut down on baking time…..anxious to try this one and the hush puppies!
Price’s is my favorite pimento cheese to buy!
P.S.
Love your recipes ! !
Stacey says
Thanks, Margaret! I hope you’ll enjoy this!
Virginia Moore says
I made this scalloped potato casserole for the first time a couple weeks ago as a side with baked ham. The whole family loved it! I froze about half of it and pulled it out the other day to go with a meat loaf. Outstanding! Thanks for this winner recipe!
Stacey says
So happy to hear y’all enjoyed it! We love it leftover too!
Tonya says
Thanks for a yummy recipe! ? We loved them & they could not have been easier to prepare. After dinner my husband said, “Don’t lose this recipe”! I used Pawley’s Original Pimento Cheese, but will be experimenting with different ones just for fun & to see if it really changes anything.
Stacey says
Ha! So glad they turned out great for you, Tonya!
Ellen Wheelet says
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?
Stacey says
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!