Cheesy Rotel Potatoes
Creamy, cheesy, and packed with a spicy kick, Cheesy Rotel Potatoes is the ultimate comfort food casserole that’s perfect for family dinners, potlucks, or holiday gatherings. This recipe combines silky layers of thinly sliced Russet potatoes bathed in a velvety sharp cheddar cheese sauce infused with the bold flavors of Rotel diced tomatoes and green chilies. Seasoned with garlic and onion powder, every bite bursts with savory goodness and a hint of heat. Baked to golden, bubbly perfection, this easy-to-make dish is as visually appealing as it is delicious. Whether you’re seeking a crowd-pleasing side dish or a hearty main, Cheesy Rotel Potatoes delivers a rich, satisfying experience that’s guaranteed to impress.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Shredded sharp cheddar cheese
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a mandoline slicer or a sharp knife.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk to the saucepan, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
Add the drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper to the cheese sauce, stirring well to combine.
Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange half of the sliced potatoes in an even layer in the dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Add the remaining potato slices on top, followed by the rest of the cheese sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Let the casserole rest for 5-10 minutes before serving. Enjoy your Cheesy Rotel Potatoes!
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 42.8 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2458 mg | 189% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 7111 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
