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Jalapeño & Cotija Cheese Potato Stack Pie Recipe

Jalapeño & Cotija Cheese Potato Stack Pie Recipe
Jalapeño & Cotija Cheese Potato Stack Pie Recipe photo by Taste of Home
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Jalapeño & Cotija Cheese Potato Stack Pie Recipe

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Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled cotija cheese helps turn ordinary potatoes into something truly spectacular...especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 2-1/2 pounds red potatoes, peeled and thinly sliced
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 jalapeno peppers, seeded and minced
  • 1-1/4 cups crumbled cotija cheese or crumbled feta cheese
  • Salsa and sour cream

Directions

Preheat oven to 375°. Line a 15x10x1-in. pan with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper.
Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer 1/3 of the potatoes evenly within the springform ring. Sprinkle with 1/3 of the jalapenos and 1/3 of the cheese. Repeat layers. Top with remaining potatoes and jalapenos.
Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. Serve with salsa and sour cream. Yield: 8 servings.

Test Kitchen tips
  • If your jalapenos are spicier than you'd like, toss them with a little vodka and let them sit for 15 minutes. Then drain, rinse and proceed with the recipe.
  • If you want perfectly sliced potatoes, use a mandoline.
  • Originally published as Jalapeño & Cotija Cheese Potato Stack Pie in Taste of Home Summer 2018

    Nutritional Facts

    1 serving: 223 calories, 12g fat (7g saturated fat), 34mg cholesterol, 477mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 7g protein.

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    • 2-1/2 pounds red potatoes, peeled and thinly sliced
    • 1/4 cup butter, melted
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 jalapeno peppers, seeded and minced
    • 1-1/4 cups crumbled cotija cheese or crumbled feta cheese
    • Salsa and sour cream
    1. Preheat oven to 375°. Line a 15x10x1-in. pan with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper.
    2. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer 1/3 of the potatoes evenly within the springform ring. Sprinkle with 1/3 of the jalapenos and 1/3 of the cheese. Repeat layers. Top with remaining potatoes and jalapenos.
    3. Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. Serve with salsa and sour cream. Yield: 8 servings.

    Test Kitchen tips
  • If your jalapenos are spicier than you'd like, toss them with a little vodka and let them sit for 15 minutes. Then drain, rinse and proceed with the recipe.
  • If you want perfectly sliced potatoes, use a mandoline.
  • Originally published as Jalapeño & Cotija Cheese Potato Stack Pie in Taste of Home Summer 2018

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