Tuesday, April 14, 2015

Tuesday Recipe: Cheesy Potato Bake

Mmmm! All around our family post-Easter dinner table decided this side dish was a keeper! I mean, after all, potatoes and cheese and garlic just go.to.ge.therrrr!

Cheesy Potato Bake

1-2 tablespoons Olive Oil
Figure 1 Russet Potato per person (thinly sliced rounds) 4 potatoes for this particular recipe
1 large Red Bell Pepper, chopped
1 Onion, diced
1-2 cloves Garlic, coarsely minced or chopped
1 (8 oz) block or package Pepper Jack Cheese, shredded
S&P, to taste
(optional: fresh Cilantro, coarsely chopped)

  • Preheat oven to 400 degrees.
  • Heat olive oil in skillet over medium-high. Add bell pepper and onion. Sauté until tender. (OR, if you prefer, consider a dry sauté or water sauté.)
  • Add garlic; sauté slightly.
  • Arrange half of the sliced potatoes in a lightly oiled casserole dish.
  • Season potatoes with Salt & Pepper; spread half of the bell pepper, onion and garlic sauté mix and sprinkle with half of the shredded cheese. **Our family really loves cilantro. I sprinkled half of the cilantro, stems and all, on this first layer and saved the rest for after baking.**
  • Repeat with another layer of potatoes, seasoning, sauté and cheese.
  • Cover (with foil or lid) and bake 40 minutes.
  • Uncover and bake until potatoes are tender and cheese is golden, 15-20 additional minutes.
  • Remove from oven, sprinkle with cilantro and serve!

Comfort food with a Latin kick OR NOT, instead use your fave cheese! Play with your food!

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