Spicy Pepper Jack Potato Bake

What You’ll Need (Serves 6):

6 large russet potatoes, peeled and sliced into thin rounds (about ⅛-inch thick for tender layers)
2 cups shredded Pepper Jack cheese, for that creamy, spicy kick
1 cup sour cream, for rich tanginess
1 (10.5 oz) can cream of chicken soup, for a savory, velvety base
½ cup whole milk, to thin the sauce just right
¼ cup unsalted butter, melted, for buttery depth
½ cup chopped green onions (white and green parts), for a fresh, mild bite
A pinch of kosher salt, to bring out the flavors
Freshly ground black pepper, to taste
Optional crunchy topping: 1 cup crushed Ritz crackers or panko breadcrumbs, mixed with 2 tablespoons melted butter
Optional extras: a sprinkle of smoked paprika for warmth or a handful of chopped parsley for color

How to Whip It Up:

Get Started: Preheat your oven to 350°F (175°C), the perfect temperature for a bubbly, golden casserole. Lightly grease a 9×13-inch baking dish with butter or cooking spray to keep the potatoes from sticking—this dish is all about comfort, so let’s make it easy!
Make the Creamy Sauce: In a large mixing bowl, combine the sour cream, cream of chicken soup, milk, and ¼ cup melted butter. Stir until smooth, creating a luscious sauce that’ll hug every potato slice. Fold in the chopped green onions and 1 cup of the shredded Pepper Jack cheese (save the other cup for later). Season with a pinch of salt and a few grinds of black pepper, tasting to adjust—Pepper Jack is bold, so go easy on the salt. If you’re feeling fancy, a dash of smoked paprika adds a subtle, smoky note.
Layer the Potatoes: Arrange the thinly sliced potatoes in the greased baking dish, overlapping them slightly like shingles for even cooking. You can do one layer or stack them in a couple of layers, depending on your dish’s depth. Pour the creamy sauce over the potatoes, using a spatula to spread it evenly and ensure every slice is coated in cheesy goodness. The sauce will seep into every crevice as it bakes, making each bite irresistible.
Top It Off: Sprinkle the remaining 1 cup of Pepper Jack cheese over the top for a melty, spicy crown. If you’re going for that extra crunch, mix the crushed Ritz crackers or panko breadcrumbs with 2 tablespoons melted butter in a small bowl, then scatter this golden topping evenly over the cheese. The buttery crumbs add a delightful contrast to the creamy potatoes below.
Bake to Perfection: Cover the dish tightly with aluminum foil to trap the steam and help the potatoes cook through. Bake for 45 minutes, then remove the foil and bake for another 20–25 minutes. The potatoes should be fork-tender, the cheese bubbly, and the top golden brown. If the topping isn’t crispy enough, pop it under the broiler for 1–2 minutes, watching closely to avoid burning.
Serve and Savor: Let the casserole cool for 5–10 minutes before digging in—this gives the sauce a chance to set, making it easier to serve. Garnish with a sprinkle of chopped parsley for a fresh, colorful touch if you like. This casserole shines as a hearty side for grilled meats or a standalone main with a crisp green salad. It’s comfort food with a spicy twist that’ll have everyone asking for the recipe!

Why This Dish Is a Winner:
This casserole is my secret weapon for potlucks and family dinners. The Pepper Jack cheese brings just the right amount of heat, balanced by the creamy, dreamy sauce and tender potatoes. I made this for a holiday gathering last year, and it disappeared faster than the main course! It’s versatile, too—swap in cheddar for a milder flavor or add diced ham for a one-dish meal. Plus, it reheats like a dream, making it perfect for leftovers.

Quick Stats:

Prep Time: 15–20 minutes (slicing potatoes takes a bit, but a mandoline speeds it up)
Cook Time: 65–70 minutes
Total Time: About 80–90 minutes
Calories: Approximately 310–330 kcal per serving
Servings: 6 generous portions

Tips for Customization:

Milder Option: Swap Pepper Jack for Monterey Jack or cheddar if spice isn’t your thing.
Add Protein: Stir in cooked bacon bits or diced chicken for a heartier dish.
Veggie Boost: Layer in thinly sliced zucchini or mushrooms for extra nutrition.
Make Ahead: Assemble the casserole (without the topping) a day ahead, refrigerate, and bake when ready—just add the crunchy topping before baking.