These Pimiento Cheese Scalloped Potatoes take advantage of frozen diced hash browns and pre-made pimiento 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.
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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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.
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??? 🙂