Highland Potato and Cheese Casserole with Aji Verde Drizzle

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 recipe, 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

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Drizzle aji verde sauce over warm casserole before serving to add a fresh and spicy contrast.