Jalapeno & Cheese Potato Bake

Jalapeno & Cheese Potato Bake


  • 1/2TBS butter
  • 1/2 pound thinly sliced bell peppers (green, yellow, red)
  • 1 small jalapeno pepper, trimmed, deseeded and finely chopped
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 3 medium red potatoes, peeled and thinly sliced
  • 1/4 tsp each salt and black pepper
  • 120g grated strong cheddar cheese
  • 120ml hot vegetable broth/stock (1/2 cup)
  • chopped parsley or coriander to sprinkle (optional)


  1. Preheat the oven to 200*C/400*F/gas mark 6. Lightly grease a shallow 5 by 8 inch baking dish. Set aside.
  2. Melt the butter in a large skillet. Add the peppers, jalapeno pepper and onion. Cook for five minutes, stirring frequently. Add the garlic and cook for five minutes longer.
  3. Season the potato slices with the salt and pepper and then start layering them in the baking dish as follows: 1/3 of the potatoes, 1/2 of the bell pepper mixture, 1/3 of the cheese. Top with another third of the seasoning potatoes, the remaining pepper mixture and 1/3 of the cheese. Top with the last of the potatoes and the cheese. Pour the vegetable stock into the dish.
  4. Cover tightly with foil and then bake in the preheated oven for 50 minutes. Uncover and bake for an additional 20 minutes, until the potatoes are tender and the casserole is golden brown. Sprinkle with the parsley or coriander and serve.

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