If you’re craving a comforting dish that bursts with bold flavors and creamy texture, this Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe is exactly what you need. It combines tender Yukon gold potatoes with the spicy kick of green chiles and the perfect melt of pepper jack cheese, delivering a vibrant twist on a classic favorite. Whether you’re bringing it to a family dinner or just treating yourself, this recipe effortlessly balances richness, warmth, and a hint of southwestern flair that keeps you coming back for more.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe. Each one plays a vital role, offering layers of flavor, texture, and that signature creamy consistency.
- 2 lb Yukon gold potatoes, peeled and thinly sliced: Their buttery flavor and firm texture hold up beautifully during baking.
- 1 (10-oz) can Mexican Rotel diced tomatoes and green chiles, undrained: Adds spicy, tangy moisture and a touch of zest.
- 1 (4-oz) can diced green chiles, undrained: Boosts the chile heat and southwestern character.
- 3 cups heavy whipping cream: The luxurious base that makes the potatoes wonderfully creamy.
- 1 Tbsp cumin: Infuses an earthy, smoky warmth.
- 1½ tsp salt, or to taste: Balances and enhances all the flavors.
- ¼ tsp black pepper, or to taste: Adds subtle heat and depth.
- 1½ cups shredded pepper jack cheese: Melts into gooey, spicy goodness that defines the dish.
- ½ cup shredded colby jack cheese: Offers extra creaminess and color for a beautiful golden crust.
How to Make Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe
Step 1: Prepare and Preheat
Kick things off by preheating your oven to a toasty 400ºF and giving your 9×13-inch pan a light spray with cooking spray. This step ensures your scalloped potatoes bake evenly and won’t stick to the dish, setting the stage for a perfectly creamy outcome.
Step 2: Layer the Potatoes and Chiles
Start by layering those beautifully thin-sliced Yukon gold potatoes right into the pan. Then, spoon the Mexican Rotel diced tomatoes and green chiles along with the diced green chiles over the potatoes, spreading their spicy, vibrant flavors evenly to guarantee each bite sings with zest.
Step 3: Mix and Pour the Cream Mixture
In a separate bowl, stir together the heavy whipping cream, cumin, salt, and pepper. This blend is your creamy, flavorful sauce that brings warmth and smoothness to the dish. Pour it evenly over the potatoes and chiles so the cream can seep into every layer, promising lusciousness in every forkful.
Step 4: Bake with Love and Stir
Bake the casserole uncovered for 45 minutes, but here’s the magic moment—stir the mixture every 15 minutes. This careful stirring prevents sticking and helps all the ingredients meld beautifully. You’ll notice the cream thickening and the potatoes softening, creating that classic scalloped texture.
Step 5: Cheese It Up and Finish Baking
Sprinkle the shredded pepper jack and colby jack cheese evenly on top like a blanket of spicy, melty goodness. Pop it back into the oven for another 15 minutes or until the cheese bubbles up and turns a gorgeous golden brown, signaling that your Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe is ready to wow your taste buds.
How to Serve Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe
Garnishes
To elevate this dish even more, top it with fresh cilantro leaves, a dollop of cool sour cream, or thin slices of avocado for contrast. These garnishes complement the spicy, creamy potatoes perfectly and add a fresh, bright note.
Side Dishes
This recipe shines alongside grilled meats like steak or chicken, but it also pairs beautifully with a crisp green salad or roasted vegetables. The hearty potatoes serve as an excellent centerpiece that balances lighter or smoky sides wonderfully.
Creative Ways to Present
Consider serving Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe in individual ramekins or as a layered casserole in a rustic cast-iron skillet. Adding a colorful side of pickled jalapeños or a fresh corn salsa can make your presentation pop and delight guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and refrigerate. They’ll keep well for up to four days, allowing you to enjoy this comforting dish again with minimal effort on busy days.
Freezing
This dish freezes nicely, too! Freeze in a freezer-safe container after baking (before adding cheese topping), or freeze after fully baking but before garnishing. Thaw overnight in the fridge for best results.
Reheating
When ready to enjoy again, reheat in the oven at 350ºF until warmed through and the cheese is bubbly, about 20 minutes. Using the oven helps preserve that creamy texture and crisped cheese topping better than the microwave.
FAQs
Can I use other types of potatoes?
Yukon gold potatoes are best for this recipe because they hold their shape and have a creamy texture, but russet potatoes can work too. Just be aware crispy russets might create a different texture, so keep an eye when baking.
Is there a way to make this recipe less spicy?
Absolutely! You can dial down the heat by using mild diced green chiles or reducing the amount of Rotel tomatoes and chiles. You might also swap pepper jack cheese for a milder cheese like Monterey Jack.
Can I substitute the heavy cream?
While heavy cream is key to the dish’s richness, you could substitute half-and-half for a lighter version, though the final texture will be less indulgent and creamy.
How thin should the potatoes be sliced?
Thin slices—about 1/8-inch thick—work best. This thickness allows the potatoes to cook evenly and soak up all those fabulous flavors without turning mushy.
Can I make this recipe vegan or dairy-free?
You can! Substitute plant-based cream and vegan cheeses that melt well to keep the creamy texture. Just make sure to check the seasonings for any non-vegan ingredients.
Final Thoughts
I can’t recommend this Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe enough for your next cozy meal. It’s one of those dishes that feels special but comes together with straightforward ingredients and steps. Once you make it, it’s bound to become a new family favorite—rich, spicy, and absolutely heartwarming. Give it a try and watch it disappear at your table!
Print
Southwestern Scalloped Potatoes with Green Chiles and Pepper Jack Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
Description
Southwestern Scalloped Potatoes are a creamy, cheesy casserole bursting with bold flavors from Mexican Rotel tomatoes, green chiles, and aromatic cumin. This hearty side dish combines tender Yukon gold potatoes baked in a spiced heavy cream sauce, topped with melted pepper jack and colby jack cheese for a perfect golden crust. Ideal for family dinners or holiday gatherings, this easy-to-make casserole brings a delicious southwestern twist to a classic comfort food.
Ingredients
Potatoes and Veggies
- 2 lb Yukon gold potatoes, peeled and thinly sliced
- 1 (10-oz) can Mexican Rotel diced tomatoes and green chiles, undrained
- 1 (4-oz) can diced green chiles, undrained
Cream Mixture
- 3 cups heavy whipping cream
- 1 Tbsp cumin
- 1½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Cheese Topping
- 1½ cups shredded pepper jack cheese
- ½ cup shredded colby jack cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400ºF (204ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Layer Potatoes and Add Chiles: Arrange the thinly sliced Yukon gold potatoes evenly in the prepared baking dish. Evenly distribute the undrained Mexican Rotel diced tomatoes and the undrained diced green chiles over the potatoes for a flavorful southwestern kick.
- Mix and Pour Cream Sauce: In a bowl, stir together the heavy whipping cream, cumin, salt, and black pepper until well combined. Pour this spiced cream mixture evenly over the layered potatoes and chiles in the dish, making sure they are well coated.
- Bake and Stir: Place the baking dish in the preheated oven and bake for 45 minutes. Every 15 minutes, gently stir the mixture to ensure even cooking and cream absorption by the potatoes.
- Add Cheese and Finish Baking: After 45 minutes, sprinkle the shredded pepper jack and colby jack cheese evenly over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted, golden brown, and bubbly.
Notes
- Use Yukon gold potatoes as they hold their shape well and provide a creamy texture.
- Adjust the amount of salt and pepper according to your taste preferences.
- For extra spice, add a pinch of cayenne pepper or hot paprika to the cream mixture.
- Let the casserole rest 5-10 minutes after baking before serving to thicken slightly.
- This dish pairs well with grilled meats or as a hearty vegetarian main by adding sautéed vegetables.
