Cheesy Jalapeño Potato Casserole

When it comes to casseroles, the choice of potatoes is crucial. Russet potatoes are often hailed as the ideal candidate for this dish due to their starchy texture, which lends itself perfectly to baking. Their high starch content creates a fluffy interior when cooked, while their skin crisps up beautifully in the oven. This combination of texture makes russets a favorite among chefs and home cooks alike, ensuring that every bite of your Cheesy Jalapeño Potato Casserole is both satisfying and comforting.

Discover the ultimate comfort food with this Cheesy Jalapeño Potato Casserole. A perfect blend of creamy russet potatoes, zesty jalapeños, and gooey cheese creates a satisfying dish that’s bound to impress. Ideal for gatherings, potlucks, or cozy dinners at home, this recipe combines a rich flavor profile with hearty textures. Dive into the cultural significance, ingredient tips, and preparation steps that make this casserole a must-try for all cooking enthusiasts. Experience the joy of sharing this delightful meal with your loved ones!

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Ingredients

3 large russet potatoes, peeled and thinly sliced

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded (or you can substitute with more cheddar for milder flavor)

1 cup sour cream

1/2 cup milk

1 cup jalapeños, sliced (fresh or pickled, according to your heat preference)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup breadcrumbs (optional for topping)

2 tablespoons olive oil (if using breadcrumbs)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Potatoes: In a large mixing bowl, combine the sliced potatoes, salt, black pepper, smoked paprika, and half of the jalapeños. Toss until well coated.

Make the Cheese Mixture: In another bowl, mix together the sour cream, milk, half of the cheddar cheese, half of the pepper jack cheese, chopped onions, and minced garlic. Stir until well combined.

Layer the Casserole: In a greased 9x13 inch baking dish, layer half of the potato mixture on the bottom. Spread half of the cheese mixture over the potatoes. Then, add the remaining potatoes, and top with the rest of the cheese mixture. Make sure to evenly distribute the remaining jalapeños on top.

Top with Cheese: Sprinkle the remaining cheddar and pepper jack cheese over the top. If using, mix the breadcrumbs with olive oil and sprinkle over the casserole for a crunchy topping.

Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Cool and Serve: Let the casserole cool for about 10 minutes before serving. This allows the layers to set a bit for easier slicing.

Prep Time, Total Time, Servings: 20 mins | 1 hour | 6-8 servings