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Comforting Pepper Jack Potato Casserole with melted cheese and potatoes

Pepper Jack Potato Casserole

A comforting and creamy potato casserole made with pepper jack cheese that brings warmth and nostalgia to any table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, peeled and diced Russet for fluffiness or Yukon gold for creaminess.
  • 1 cup pepper jack cheese, shredded Substitute with Monterey Jack for a milder flavor.
  • 1 cup sour cream Greek yogurt can be used as a healthier option.
  • 1 cup milk Almond or soy milk for lactose-free version.
  • 1/2 cup green onions, chopped Scallions work well as a substitute.
  • 1/4 cup butter, melted Margarine is also acceptable if desired.
  • 1 teaspoon garlic powder Fresh garlic cloves can be subbed for a brighter taste.
  • to taste salt and pepper Enhances all flavors; season carefully.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the diced potatoes in salted water until tender, about 15 minutes.
  3. Drain the potatoes and return them to the pot.
  4. Add the sour cream, milk, melted butter, garlic powder, salt, and pepper. Mix well.
  5. Stir in the chopped green onions and half of the pepper jack cheese.
  6. Transfer the mixture to a greased baking dish.
  7. Top with the remaining pepper jack cheese.
  8. Bake for 30 minutes or until the cheese is bubbly and golden.

Notes

Serve with grilled chicken or a fresh salad. Top with extra green onions or salsa for a refreshing twist. Store leftovers in an airtight container for up to three days. Can freeze before baking for up to two months.