Potato and Jalapeño Cheese Bake

It takes about 5 seconds to shred the cheese for this casserole in the food processor—just make sure the cheese is cold before placing it in the food chute.

Yield: 6 servings (serving size: 1/6 of casserole)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 0.0%
  • Fat: 6.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 12.9g
  • Carbohydrate: 20.9g
  • Fiber: 2.8g
  • Cholesterol: 20mg
  • Iron: 0.4mg
  • Sodium: 643mg
  • Calcium: 288mg

Ingredients

  • Butter-flavored cooking spray
  • 2 (8-ounce) packages prechopped bell pepper-and-onion mix
  • 4 garlic cloves, minced
  • 1 (18-ounce) package refrigerated sliced potatoes (such as Simply Potatoes Homestyle Slices)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8-ounce) package 50% reduced-fat jalapeño cheddar cheese (such as Cabot), shredded
  • 1/2 cup chopped fresh cilantro

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook 1 additional minute.
  3. 3. While bell pepper mixture cooks, arrange half of potato slices in bottom of an 11 x 7-inch baking dish coated with cooking spray. Combine salt and pepper. Sprinkle potato slices with half of salt mixture.
  4. 4. Layer potato mixture with half of bell pepper mixture and one-third of cheese. Repeat procedure with remaining half of potato slices, salt mixture, bell pepper mixture, and remaining two-thirds of cheese.
  5. 5. Cover and bake at 400° for 40 minutes. Uncover and bake 10 additional minutes or until cheese is lightly browned and potatoes are tender. Sprinkle with cilantro.
  6. Serve with: Romaine and Sweet Onion Salad
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