Monterey Jake Potato Bake
Monterey Jake Potato Bake is the ultimate comfort food casserole, blending layers of tender russet potatoes with a rich, creamy Monterey Jack cheese sauce seasoned with garlic powder for a flavorful kick. Topped with a crispy panko breadcrumb and cheese crust, this dish bakes to golden perfection, offering a delightful contrast of textures. Perfect for gatherings or holiday feasts, this recipe is a crowd-pleaser that combines the heartiness of potatoes with the indulgent creaminess of cheese. Finished with a sprinkle of fresh green onions for a burst of freshness, this easy-to-prepare bake will become a staple side dish at your table. Try this irresistible cheesy potato casserole to elevate your menu today!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Green onions, sliced
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and slice the potatoes into thin, even rounds (approximately 1/8 inch thick). Place the slices in a large bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook for 4-5 minutes until the mixture thickens and begins to bubble.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded Monterey Jack cheese, reserving the remaining 1/2 cup for topping. Add salt, black pepper, and garlic powder, mixing until smooth.
Drain the potato slices and pat them dry. Layer half of the potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
Repeat with the remaining potatoes and cheese sauce, ensuring all slices are covered.
In a small bowl, combine the panko breadcrumbs with olive oil and the remaining 1/2 cup of shredded Monterey Jack cheese. Sprinkle this mixture evenly across the top of the casserole.
Bake uncovered in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden and bubbling.
Garnish with sliced green onions before serving. Allow the dish to cool for 5 minutes before scooping and serving.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 406 mg | 31% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1054 mg | 22% | |
*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.
