Potato and Jalapeño Cheese Bake

Jalapeño Cheddar cheese adds flavor to this easy potato casserole – a perfect side dish for your Thanksgiving meal.

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 6

2
containers (8 oz each) refrigerated prechopped bell pepper and onion mix
4
cloves garlic, finely chopped
1
bag (20 oz) refrigerated sliced potatoes
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
8
oz reduced-fat jalapeño Cheddar cheese, shredded (2 cups)

  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
  • 3 Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
  • 4 Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
4g,
4%
),
Sodium
640mg
640%;
Total Carbohydrate
19g
19%
(Dietary Fiber
2g
2%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Vegetable; 2 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.