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Jalapeno & Cotija Cheese Potato Stack Pie

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Updated: May. 20, 2023
Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular—especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia
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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 or feta cheese
  • Optional: Salsa and sour cream

Directions

  1. Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment.
  2. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third 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. If desired, serve with salsa and sour cream.

Test Kitchen tips
  • If 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.
    • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

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