Durango Potato Casserole
Indulge in the rich, Southwestern flavors of Durango Potato Casserole, a creamy, cheesy masterpiece perfect for family dinners or potlucks. This comforting dish layers tender russet potatoes with a velvety blend of sour cream, cream cheese, and milk, infused with the smoky warmth of paprika and cumin. Diced green chiles add a delightful kick, while a combination of sharp cheddar and Monterey Jack cheeses creates a gooey, golden topping. Finished with a sprinkle of green onions and optional fresh cilantro, this baked casserole is a crowd-pleaser that balances bold spices with creamy textures. Simple to prepare yet bursting with flavor, this hearty dish is the ultimate side or main course for any occasion.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons butter
- 1 medium, finely diced yellow onion
- 2 cloves, minced garlic
- 2 4-ounce cans, diced green chiles
- 1 cup sour cream
- 4 ounces, softened cream cheese
- 2 cups, shredded sharp cheddar cheese
- 1 cup, shredded Monterey Jack cheese
- 0.5 cup milk
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, sliced (for garnish) green onions
- 2 tablespoons, chopped (optional, for garnish) cilantro
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel the russet potatoes and cut them into thin slices (about 1/8 inch thick). Set them aside in cold water to prevent discoloration.
In a large skillet, melt butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
In a medium mixing bowl, combine the sour cream, softened cream cheese, milk, smoked paprika, ground cumin, salt, and black pepper. Whisk until smooth.
Add the cooked onion and garlic mixture to the bowl along with the diced green chiles. Stir to incorporate.
Drain the potato slices and pat them dry with a kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the sour cream mixture over the potato layer and spread evenly. Sprinkle 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese evenly over the top.
Add the remaining potato slices as a second layer, followed by the remaining sour cream mixture. Spread evenly and top with the remaining cheddar and Monterey Jack cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the casserole cool for 5-10 minutes before garnishing with sliced green onions and chopped cilantro, if desired.
Serve warm and enjoy this hearty, flavorful Durango Potato Casserole!
Nutrition Facts
Calories |
3909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 5645 mg | 245% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 55.4 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 3324 mg | 256% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 8375 mg | 178% | |
*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.
