Description
This Pepper Jack Potato Casserole is a comforting and flavorful side dish featuring shredded hash brown potatoes mixed with spicy Pepper Jack cheese, creamy sour cream and mayonnaise, and a blend of seasonings. Topped with a buttery cracker crust, it’s baked to golden perfection and perfect for any holiday meal or family dinner. The casserole can also be made ahead for convenience.
Ingredients
Scale
Main Ingredients
- 6 cups shredded hash brown potatoes (thawed if frozen)
- 2 cups shredded Pepper Jack cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Topping (Optional)
- 1/2 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large bowl, mix the shredded hash brown potatoes, Pepper Jack cheese, sour cream, mayonnaise, milk, chopped green onions, garlic powder, salt, black pepper, and smoked paprika until everything is fully incorporated.
- Transfer to Baking Dish: Spread the potato mixture evenly in the prepared baking dish, smoothing the top for even cooking.
- Add Topping: If using, combine the crushed crackers or breadcrumbs with melted butter, then sprinkle this mixture evenly over the top of the casserole.
- Bake: Place the casserole in the oven and bake for 40 to 45 minutes until it is hot, bubbly, and the topping has turned golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. This helps it set and makes it easier to serve.
Notes
- For extra flavor, consider stirring in cooked crumbled bacon or diced jalapeños before baking.
- This casserole can be prepared a day ahead and kept refrigerated, then baked fresh when ready to serve.
