It’s time for some St. Patrick’s Day dishes and potatoes are a traditional favorite, along with Corned Beef and Cabbage. It’s from one of my earlier cookbooks and recipe cards that I shared in Winn Dixie and Harris Teeter stores many years ago. It’s a classic and a favorite among those who love their vegetables.  It goes well with beef, chicken or fish.

Roasted Potatoes and Broccoli in Pimento Cheese Sauce

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Vegetables
Servings 8


  • 5 cups sliced potatoes
  • 4 Tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups broccoli heads

Pimento Cheese Sauce

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped pimento
  • 1 cup cheddar cheese grated


  • Spread sliced potatoes in a 9X13 baking dish. Drizzle with melted butter. Sprinkle with salt and pepper. Roast uncovered at 425 degrees for 30 minutes. Then add the broccoli and cheese sauce. Cover and roast an additional 10 minutes until broccoli is tender.
  • For the cheese sauce, melt butter in a saucepan and sprinkle in flour. Cook, stirring constantly for about 1 minute. Gradually stir in milk and whisk until thickened. Stir in salt, pepper and the chopped pimento.