This Potato & Jalapeño Casserole is a hearty and zesty dish that brings comfort and excitement to your dinner table tonight!

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

Peel and dice the potatoes into small cubes. In a large pot, bring salted water to a boil and add the diced potatoes. Cook them for about 10 minutes, until just tender. Drain and set aside.

3

In a skillet over medium heat, finely chop the onion and garlic. Sauté them with a little oil for about 5 minutes until translucent and fragrant.

4

Slice the jalapeños in half, remove seeds for milder flavor if desired, and chop them finely.

5

In a large mixing bowl, combine the cooked potatoes, sautéed onion, garlic, chopped jalapeños, sour cream, cream of mushroom soup, one and a half cups of cheddar cheese, salt, and pepper. Mix well to coat the ingredients thoroughly.

6

Transfer the mixture into a greased baking dish. Spread it evenly and sprinkle the remaining half cup of cheddar cheese on top.

7

Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

8

Once done, remove it from the oven and allow it to cool for a few minutes before serving.

6

• Add cooked bacon or sausage for a hearty twist.
• Experiment with different types of cheese, like pepper jack for extra spice.
• Top with breadcrumbs for a crunchy topping.

• Use starchy potatoes like Russets for a creamier texture.
• Adjust the number of jalapeños according to your spice level preference.
• Let the casserole rest for a few minutes after baking to set.

• fat: 15g
• fiber: 4g
• sugar: 3g
• protein: 10g
• calories: 300
• carbohydrates: 35g

This dish provides carbohydrates from potatoes and protein from cheese, offering energy as well as satisfaction. The inclusion of jalapeños adds vitamin C and can boost metabolism.

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