Mexican Cheesy Potatoes
Transform your dinner table with these irresistible Mexican Cheesy Potatoes, a creamy and flavorful twist on classic comfort food. Thick-sliced russet potatoes are layered with a rich, velvety cheese sauce infused with bold spices like chili powder, cumin, and paprika, along with zesty green chilies for a hint of heat. Two kinds of melted cheese—sharp cheddar and Monterey Jack—combine to create the ultimate gooey, bubbly topping that’s baked to golden perfection. This one-pan dish is easy to prepare with just 20 minutes of prep, making it an ideal side for taco nights, BBQs, or hearty potluck gatherings. Garnish with fresh cilantro for a vibrant finish and serve piping hot for a dish guaranteed to warm hearts and palates alike.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Butter
- 3 units Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Chopped green chilies (canned)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 1 unit Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Peel and slice the potatoes into thin rounds, about 1/4 inch thick. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Gradually add the milk while whisking continually to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the shredded cheddar cheese, Monterey Jack cheese, green chilies, chili powder, cumin, paprika, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain the potatoes and pat them dry with a kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly with a spoon.
Add the remaining potatoes in an even layer on top, followed by the rest of the cheese sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Let the dish cool for 5 minutes before garnishing with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 530 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1092 mg | 23% | |
*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.
