Rotel Potatoes
Creamy, cheesy, and bursting with a zesty kick, Rotel Potatoes are the ultimate comfort food with a Tex-Mex twist. This crowd-pleasing casserole layers tender, boiled Russet potatoes with a rich homemade cheese sauce infused with Rotel’s signature blend of diced tomatoes and green chilies for the perfect balance of savory and spicy flavors. Topped with gooey cheddar cheese and baked to golden perfection, this dish is both hearty and irresistibly flavorful. Ready in just over an hour and easy to customize with mild or spicy Rotel, it’s an ideal side for family dinners, potlucks, or holiday gatherings. Serve it warm and garnish with fresh green onions for a pop of color and freshness!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 can (10 oz) Rotel diced tomatoes and green chilies (mild or spicy, based on preference)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 stalks Green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and wash the potatoes, then slice them into thin rounds about 1/4-inch thick.
In a large pot of salted water, boil the sliced potatoes for about 8-10 minutes, until they are just fork-tender. Drain and set aside.
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 pour in the milk, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes until it thickens into a creamy sauce.
Reduce the heat to low and stir in 1.5 cups of shredded cheddar cheese, the entire can of Rotel (do not drain), salt, black pepper, and paprika. Stir until the cheese is fully melted and the sauce is smooth.
In a greased 9x13-inch baking dish, spread half of the boiled potato slices in an even layer. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Layer the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped green onions if desired before serving.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 31.5 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2260 mg | 174% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6538 mg | 139% | |
*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.
