This homey side dish takes a cue from everyone’s favorite Southern spread, pimiento cheese. We like the look, texture and flavor when we include the skins, but you can peel your potatoes--just don’t soak the potato slices or you’ll wash off beneficial starches that thicken the sauce. A sharp knife or the slicing disc of your food processor will work, but using a mandoline to slice your spuds will ensure they cook quickly and evenly. Pre-shredded cheeses come coated in agents that prevent them from melting smoothly, so we recommend you shred your own cheese here.