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
Ingredients
- 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
Instructions
- 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.
How much cheese for this recipe?
Thank you so much, Robin, for letting me know the cheese was missing. It’s 1 cup of greed cheddar cheese. Thanks to you, I have now edited the recipe to include that missing ingredient. Enjoy!
Barbara
Thank you!! I am going to make this tonight!
Robin