Get ready to transform your ordinary potato side dish into a mouthwatering explosion of flavor that will have everyone at the table begging for seconds! This Jalapeno Cheese Potato Bake is not just a recipe; it's a culinary adventure that combines the creamy richness of melted cheeses with the bold kick of jalapenos, creating a dish that's both comforting and exciting. Whether you're looking to spice up a family dinner or impress guests at your next potluck, this recipe is guaranteed to be a showstopper that will have taste buds dancing and plates scraped clean!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and sliced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 2 jalapenos, diced
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes into thin, uniform rounds approximately 1/4 inch thick. This ensures even cooking and consistent texture.
- In a mixing bowl, combine softened cream cheese, milk, garlic powder, salt, and pepper. Whisk the ingredients until smooth and well-integrated, creating a creamy base for the potato bake.
- Carefully dice the jalapenos, removing seeds for less heat if desired. For extra heat, keep some seeds in the mixture.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them to create an even surface.
- Pour half of the cream cheese mixture over the potato layer, ensuring even distribution. Sprinkle half of the shredded cheddar cheese and diced jalapenos on top.
- Repeat the layering process with remaining potatoes, cream cheese mixture, cheddar cheese, and jalapenos, creating a second complete layer.
- Cover the baking dish with aluminum foil, creating a sealed environment that helps the potatoes cook evenly and retain moisture.
- Place the covered dish in the preheated oven and bake for 35 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from oven and let the potato bake rest for 10 minutes. This allows the cheese to set and makes serving easier.
- Garnish with fresh chopped parsley or green onions if desired. Serve hot as a side dish or main course.
Tips
- Potato Slicing Perfection: Use a mandoline slicer for consistently thin potato rounds, ensuring even cooking and a professional-looking presentation.
- Heat Control: Remove jalapeno seeds for a milder dish, or keep them in for maximum spice. For extra flavor, consider roasting the jalapenos before adding them to the recipe.
- Cheese Matters: Use high-quality, freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Moisture is Key: The aluminum foil cover during initial baking helps keep the potatoes moist and tender. Don't skip this step!
- Resting Time: Allow the dish to rest for 10 minutes after baking. This helps the cheese set and makes serving easier while preventing burns.
- Optional Enhancements: Experiment with additional toppings like crispy bacon bits, chopped green onions, or a sprinkle of smoked paprika for extra depth of flavor.
- Make-Ahead Friendly: You can prepare this dish in advance and refrigerate before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
