Description
A creamy and spicy Pepper Jack Potato Casserole featuring tender sliced potatoes baked in a cheesy sauce made with pepper jack, Parmesan, and a hint of smoked paprika, perfect as a comforting side dish.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold or russet potatoes, peeled and sliced into thin rounds
Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 cups shredded pepper jack cheese, divided
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook aromatics: In a medium saucepan, melt butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release flavor.
- Make roux and sauce: Sprinkle in flour and whisk for 1 to 2 minutes to form a roux. Slowly whisk in the milk and heavy cream, cooking until the sauce thickens, about 5 minutes. Season with salt, black pepper, and smoked paprika.
- Add cheese to sauce: Remove the saucepan from heat and stir in 1 ½ cups of shredded pepper jack cheese until melted and smooth, creating a rich cheese sauce.
- Layer potatoes and sauce: Arrange half of the thinly sliced potatoes in the prepared baking dish, slightly overlapping the slices. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with the remaining potatoes and cheese sauce.
- Top casserole and bake: Sprinkle the top with the remaining ½ cup shredded pepper jack cheese and ½ cup grated Parmesan cheese. Cover loosely with foil to retain moisture and bake for 40 minutes.
- Finish baking uncovered: Remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and serve: Remove from oven, sprinkle with chopped fresh parsley for a pop of color and freshness, and serve warm.
Notes
- This casserole can be made ahead; assemble it, cover, and refrigerate for up to 24 hours before baking.
- For extra heartiness, add cooked crumbled bacon or diced ham between the potato layers.
- Ensure potatoes are sliced evenly for uniform cooking.
- Use Yukon gold for a creamier texture or russet for a fluffier bite.
