These shortcut Pimento Cheese Scalloped Potatoes take advantage of frozen diced hash browns and pre-made pimento cheese, but they turn into something fancy enough for company!
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.
I really thought there was no way around the grueling task of slicing those potatoes until I ordered scalloped potatoes as a side at a local restaurant. I was a little miffed when they came out featuring potatoes in chunks and not the thin slices I was used to. At first I was a little upset, 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!
This recipe for Pimento Cheese Scalloped Potatoes is seriously so easy. With the super helpful shortcut of frozen hash brown chunks, you literally pour all the ingredients into 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.
What type of frozen hash browns should I use in this scalloped potatoes recipe?
When it comes to this scalloped potatoes recipe, grab a bag of southern-style cubed frozen hash browns. Trust me, this little swap will make your life so much easier. No more washing, peeling, or slicing—it’s already done for you. Sure, the texture is a bit different, but the ease of tossing it together will more than make up for it. Just stir, pour, bake, and you’re golden.
But don’t mistake this for your average hash brown casserole. Oh no, we’re bringing serious flavor here and there ain’t no shame in taking a shortcut!
Should I use premade pimento cheese or homemade pimento cheese?
Honestly, either premade or homemade pimento cheese works great here, so it depends on how much time you’ve got. If you’re in a rush, grabbing a tub of premade pimento cheese is just fine.
However, if you want to take it up a notch and have the time, making your own pimento cheese is always a winner. My homemade version is packed with extra sharp cheddar, chopped pimientos, a little mayo and cream cheese for creaminess, and a pinch of onion and seasonings.
Whether you go with store-bought or whip it up yourself, these potatoes are guaranteed to be a hit!
Can you freeze Pimento Cheese Scalloped Potatoes?
While I haven’t tried freezing, thawing, and reheating this particular recipe, I don’t see why it wouldn’t work just fine. I recommend storing in the freezer in an airtight container. Then, allow them to thaw in the refrigerator overnight. If you are reheating leftovers or single servings, you can simply reheat this side dish in the microwave. However, if you are reheating the entire dish, I recommend reheating the thawed dish in the oven at 325°F for about 60 minutes.
What’s the difference between scalloped potatoes and potatoes au gratin?
The difference between scalloped potatoes and potatoes au gratin might seem small, but it’s all in the details:
- Scalloped potatoes are usually made with thinly sliced potatoes that are layered with a creamy sauce—think milk or cream, maybe with a little flour to thicken it up. The traditional version doesn’t usually have cheese, though nowadays a lot of folks sneak some in (because let’s be honest, cheese makes everything better). It’s all about that creamy goodness.
- Potatoes au gratin on the other hand are all about the cheese. You’ll find cheese mixed into the layers of potatoes and sprinkled on top, which gives you that deliciously crispy, golden crust after baking. Sometimes there’s even a little garlic in the mix to kick up the flavor a notch.
So, the quick rundown is:
- Scalloped potatoes = creamy, sometimes cheesy, but no crispy top.
- Potatoes au gratin = cheesy through and through with a crunchy, cheesy top.
So, the question remains… are these scalloped potatoes or au gratin potatoes? Technically, since they have cheese, they’re au gratin. But being that I’m the culinary rebel I am, I titled them scalloped. I love living on the edge.
Ingredients
- 1 (32-ounce) bag southern diced frozen hash browns thawed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup heavy cream
- 1 (11-ounce) container prepared pimento cheese
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the thawed hash browns, garlic powder, onion powder, salt, pepper, cream of chicken, heavy cream, and pimento cheese. Stir to combine.
- Spread the mixture into the prepared pan and cover tightly with aluminum foil. Bake for 60 minutes. Carefully remove the and bake for an additional 20 minutes or until the potatoes are cooked through. Allow to rest for about 5 minutes before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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These are a family favorite. Making them tonight for my oldest who’s visiting from college. They’ve become a Christmas Day staple as well, and we refer to them as Christmas potatoes.
Aww! Well, that just makes my day, Lynn!
Can you prepare this the night to bake the next day? Thank you.
I think that would probably work, but if any of the potatoes are exposed to air, they will likely brown a little.
Such a great recipe! I have made several times with both diced potatoes and frozen tater tots. Always a hit at parties. Last time I added a bag of Hormel Real bacon bits. YUM! Thanks for this recipe.
Love the tater tot idea, Beth! So glad you enjoyed this recipe. And a bacon is NEVER a bad idea! 🙂
Wonderful! Not scalloped, but a lot of cheesy goodness. Quick prep, easy, and flavorful. My husband almost never rates anything as a “5”, but these got a “5”! He wanted them and nothing else for dinner. I am a saltaholic, but thought these were a bit too salty. I will cut salt in half next time. I used Cream of Chicken & Mushroom soup (out of Cr. of Ch) but it worked well. Thanks for the recipe!
So glad to hear y’all enjoyed these!
Need to know if you can freeze pimento cheese scalloped potatoes?
I’ve not frozen this, but I can’t imagine why it wouldn’t freeze just fine.
These look so good, can the recipe be halved. My family is small so I look for not as large recipes.
Yes! This should work just fine halved. Enjoy!
Thanks so much, even though I divided ingredients in half just wanted to be sure it would come out close.
You’re so welcome!
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!
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.
Ha! So glad they turned out great for you, Tonya!
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!
So happy to hear y’all enjoyed it! We love it leftover too!
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 ! !
Thanks, Margaret! I hope you’ll enjoy this!
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.
Awesome, Pam! I sur hope you’ll enjoy this! We absolutely love it!
Um, yeah. I’m gonna need to make this ASAP. Looks great, Stacey!
LOL! Enjoy, my friend!
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.
Sounds great, Cathy!
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
LOL! Thanks, Ron!
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!!
Absolutely!
Like all of your other wonderful recipes, can’t wait to make this for my family.
I sure hope y’all enjoy it!!
Sounds wonderful and a very easy side. Potatoes and pimento cheese can only be good!
That’s the truth! How can you go wrong??? 🙂