Pepperjack Potato Casserole
This Pepperjack Potato Casserole is a comforting side dish recipe that is a cheesy, spicy twist on classic baked potatoes, loaded with tender potatoes, creamy sauce, and melted pepperjack cheese. Great for family dinners, holiday meals, or potlucks.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
I love this recipe because it’s easy to make ahead of time and bakes into a golden, bubbly casserole that smells amazing. It’s a dish that even picky eaters tend to enjoy, and it pairs well with almost any main course.
You may also want to try my French Onion Potato Bake and Crockpot Creamy and Cheesy Potatoes.
How to Make Pepperjack Potato Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 450°F. Grease a 9×13-inch casserole dish and set aside.
2. In a large bowl, mix together the hashbrowns, cream of mushroom, pepperjack cheese, heavy cream, sour cream, parmesan, garlic powder, onion powder, and paprika.
3. Pour into the prepared casserole dish and spread evenly.
4. Bake for 30 minutes.
5. While the casserole bakes, melt the butter and crush the crackers in a small bowl.
6. After 30 minutes, remove the casserole from the oven and sprinkle the buttered crackers and bacon pieces on top.
7. Bake an additional 10-15 minutes until the topping is golden and crispy.
8. Let the casserole stand for 5 minutes before serving.
Serve and Enjoy!
Important Recipe Notes
- Thaw hashbrowns completely before mixing to avoid extra moisture in the casserole.
- Adjust the spice by adding more or less pepperjack cheese depending on your family’s taste.
- Cracker topping can be made ahead of time; just sprinkle it on before the final bake.
- Bacon pieces can be swapped for cooked sausage or left out for a vegetarian version.
- Assemble the casserole up to the point before adding the topping, cover, and refrigerate for up to 24 hours. Add the topping and bake when ready.
- Let the casserole rest 5 minutes after baking so it sets up nicely and is easier to serve.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the oven.
Pepperjack Potato Casserole
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
- ¼ 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°F. Grease a 9×13 inch casserole dish and set aside.
- In a large bowl, mix together the hashbrowns, cream of mushroom, pepperjack cheese, heavy cream, sour cream, parmesan, garlic powder, onion powder, and paprika. Pour into the prepared casserole dish and spread evenly.
- Bake for 30 minutes.
- While the casserole bakes, melt the butter and crush the crackers in a small bowl.
- After 30 minutes, remove the casserole from the oven and sprinkle the buttered crackers and bacon pieces on top.
- Bake an additional 10-15 minutes until the topping is golden and crispy.
- Let the casserole stand for 5 minutes before serving.
Check Out More Casserole Recipe Ideas!
Cheesy Hamburger Potato Casserole
Cheesy Chicken Taco Casserole with Black Beans
