Description
A comforting casserole featuring a crispy top and a creamy pimento cheese interior, perfect for gatherings and brunches.
Ingredients
- 1.5 lb shredded potatoes, thawed if frozen and well-drained
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup melted butter
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 to 1.5 cups shredded sharp cheddar, divided
- 8 oz cream cheese, softened
- 1 cup shredded cheddar
- 4 oz diced pimentos, drained
- 1/4 cup mayo
- 2–3 tbsp milk for drizzle
- 1/2 tsp smoked paprika
- Panko (optional)
Instructions
- Preheat the oven to 375°F.
- Toss the shredded potatoes with eggs, milk, melted butter, onion powder, salt, and black pepper.
- Spread half of the potato mixture in a 9×13-inch baking dish.
- Dot with half of the pimento cheese sauce, sprinkle with 1/2 cup cheddar, and then layer the remaining potato mixture on top.
- Finish with panko mixed with 1/2 cup cheddar and a drizzle of melted butter.
- Bake for 40-45 minutes until bubbly and golden, then broil for 1-3 minutes to achieve a crispy top.
Notes
Ensure potatoes are well-drained to avoid a soggy casserole. Let the casserole rest for 10 minutes before cutting for clean squares.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American