Highland Potato and Cheese Casserole with Aji Verde Drizzle
Layered potatoes and cheese baked until bubbly, topped with a zesty Bolivian aji verde sauce that adds fresh heat. This latin american-inspired comfort food ready in about 80 minutes pairs yellow potatoes, monterey jack cheese, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, peeled and thinly sliced yellow potatoes
- 2 cups shredded monterey jack cheese
- 1 cup heavy cream
- 2 minced garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup packed fresh cilantro
- 1 small, seeded jalapeño
- 2 tbsp lime juice
- 1/4 cup mayonnaise
- 1 small, chopped green onion
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with 1 tablespoon olive oil. Arrange a third of 3 large peeled and thinly sliced yellow potatoes in an even layer in the dish. Sprinkle with 2/3 cup shredded Monterey Jack cheese, 1/3 teaspoon salt, and 1/6 teaspoon black pepper. Repeat layering twice more ending with cheese on top.
- Step 2: In a small saucepan, warm 1 cup heavy cream with 2 minced garlic cloves over low heat for 3 minutes until fragrant. Pour cream evenly over the layered potatoes and cheese.
- Step 3: Cover dish with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until top is golden and potatoes are tender when pierced with a knife.
- Step 4: Meanwhile, prepare aji verde sauce by blending 1/2 cup packed fresh cilantro, 1 small seeded jalapeño, 2 tablespoons lime juice, 1/4 cup mayonnaise, 1 small chopped green onion, 1 tablespoon olive oil, and a pinch of salt until smooth.
- Step 5: Drizzle aji verde sauce over warm casserole before serving to add a fresh and spicy contrast.
Frequently asked questions
How long does Highland Potato and Cheese Casserole with Aji Verde Drizzle take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Highland Potato and Cheese Casserole with Aji Verde Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow potatoes from drying out.
Can I substitute ingredients in Highland Potato and Cheese Casserole with Aji Verde Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Highland Potato and Cheese Casserole with Aji Verde Drizzle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Highland Potato and Cheese Casserole with Aji Verde Drizzle?
Latin American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
