Pepperjack Potato Casserole
Pepperjack Potato Casserole is a cheesy, spicy twist on classic baked potatoes, loaded with tender potatoes, creamy sauce, and melted pepperjack cheese. Perfect for family dinners, potlucks, or holiday meals, it’s a flavorful side dish everyone will love!
Servings 10
Equipment
- Measuring cups and spoons
- Large bowl
- Silicone spoon
- 9x13 inch casserole dish
- Small bowl
- Spoon
Ingredients
- 30 oz bag of frozen hashbrowns thawed
- 10.5 oz cream of mushroom condensed soup
- 8 oz pepperjack cheese shredded
- 1 ½ cups heavy cream
- ½ cup sour cream
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 sleeve Ritz crackers
- ½ cup butter melted
- ¼ cup bacon pieces
Instructions
- Preheat the oven to 450 degrees. Grease a 9x13 inch casserole dish, set aside.
- In a large bowl, combine the hashbrowns, cream of mushroom, pepperjack, heavy cream, sour cream, parmesan and seasonings., pour into the prepared casserole dish, and spread into an even layer.
- Transfer the casserole dish to the oven and bake for 30 minutes.
- Remove from the oven. Melt the butter and crush the crackers, then mix the two together. Sprinkle over the top of the potatoes. Sprinkle bacon on top of the crackers. Bake for an additional 10-15 minutes.
- Allow to stand for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees for best results to keep that cracker topping from going soggy, or microwave individual portions in 30-second intervals until warmed through.