Potatoes Con Queso for Those Who Are Riced Out
Elevate your comfort food game with "Potatoes Con Queso for Those Who Are Riced Out," a creamy, cheesy potato dish that’s perfect for anyone needing a break from rice-based sides. This recipe features tender, cubed russet potatoes baked in a luscious cheddar and Monterey Jack cheese sauce infused with smoky paprika, cumin, and garlic powder for bold, Southwestern-inspired flavors. Ready in just 45 minutes, it transforms everyday potatoes into a golden, bubbly masterpiece, garnished with fresh green onions and optional cilantro for a vibrant finishing touch. Ideal as a standout side dish or a decadent main course, this crowd-pleaser makes the ultimate cozy dinner companion. Keywords: cheesy potato bake, comfort food recipes, easy potato side dish, Potatoes Con Queso, baked potato casserole.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Monterey Jack cheese, shredded
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped green onions
- 1 tablespoon Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the russet potatoes and cut them into 1/2-inch cubes. Rinse them under cold water to remove excess starch, then pat dry with a clean towel.
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 7-8 minutes, or until they are tender but not falling apart. Drain and set aside.
While the potatoes are boiling, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes over medium heat until the mixture begins to thicken slightly.
Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese, a handful at a time, until fully melted and smooth.
Add the paprika, ground cumin, garlic powder, salt, and black pepper to the cheese sauce, and mix well.
Transfer the drained potatoes to a greased 9x9-inch baking dish. Pour the cheese sauce over the potatoes, ensuring they are evenly coated.
Bake in the preheated oven for 15-20 minutes, or until the cheese sauce is bubbly and slightly golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions and cilantro (if using) before serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 542 mg | 42% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1108 mg | 24% | |
*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.
