Pepper Jack Potatoes
Transform ordinary potatoes into a show-stopping side dish with Pepper Jack Potatoes, a bold and creamy recipe that's packed with flavor. Perfectly thin slices of Russet potatoes are layered with a rich, homemade Pepper Jack cheese sauce infused with garlic powder, paprika, and black pepper for a spicy twist. The golden, bubbly topping makes this dish a standout, while a sprinkle of fresh green onions adds a pop of color and zest. Ready in just over an hour, this easy-to-follow recipe is ideal for holiday feasts, potlucks, or any occasion that calls for a comforting, cheesy indulgence. Add Pepper Jack Potatoes to your menu for a crowd-pleasing dish that's as impressive as it is delicious!
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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 Pepper Jack cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Green onions, chopped (for garnish)
- 1 Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them into 1/8-inch thick rounds. Set the sliced potatoes aside in a large bowl of water to prevent browning.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk to the roux, whisking continually to prevent lumps, until it thickens into a smooth sauce, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded Pepper Jack cheese until melted and smooth. Add garlic powder, salt, black pepper, and paprika, mixing well.
Drain the potato slices and pat them dry with a clean kitchen towel.
Layer one-third of the potato slices evenly in the prepared baking dish. Pour one-third of the cheese sauce over the layer of potatoes and spread evenly. Repeat this layering process two more times, finishing with cheese sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the potatoes are tender, the top is golden brown, and the cheese is bubbly.
Let the dish cool for 5 minutes before garnishing with chopped green onions and serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1055 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.
