Pepper Jack Potato Casserole
This Pepper Jack Potato Casserole is a new way to enjoy potatoes, creamy, cheesy, and just a little spicy. It’s the kind of dish that disappears fast at family gatherings, whether it’s Christmas dinner or a weekend potluck or a family dinner. The crunchy topping and hint of heat from the pepper jack make it stand out from the usual potato casseroles on the table.
This potato casserole tastes rich, warm, and comforting, with a smooth, creamy texture and just enough spice to keep it interesting. The buttery cracker topping adds crunch, while the bacon gives it that savory finish everyone loves. It’s hearty enough to share space with a roast or ham but easy enough to make any time you need a crowd-pleasing side.
When you’re cooking for a group it’s easy to double, makes generous portions, and can be prepped ahead and baked right before serving. It fits right in on a holiday table but works just as well for Sunday dinner.
What You’ll Need to Make This Recipe
Before you start, make a shopping list so everything is ready when it’s time to cook. Having your ingredients measured and prepped helps the recipe come together quickly and keeps things simple.
- frozen hashbrowns
- cream of mushroom condensed soup
- pepper jack cheese
- heavy cream
- sour cream
- parmesan cheese
- garlic powder
- onion powder
- paprika
- Ritz crackers
- butter
- bacon pieces
How to Change It Up
You can easily make this casserole your own. Try swapping in sharp cheddar or Monterey Jack for a milder flavor, or stir in chopped jalapeños for extra kick. For a meatier version, add cooked sausage or diced ham to the mix before baking.
How to Store Leftovers
Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to four days.
Reheat in the oven at 350 degrees until warm throughout, or microwave individual portions for quick leftovers that still taste fresh.
Potato Pepper Jack Casserole
Equipment
- measuring cups and spoons
- Large bowl
- Silicone spoon
- 9×13 inch casserole dish
- Small bowl
- Spoon
Ingredients
- 30 oz bag frozen hashbrowns thawed
- 10.5 oz can cream of mushroom condensed soup
- 8 oz pepper jack 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 and grease a 9×13 inch casserole dish
- In a large bowl, combine the hashbrowns, cream of mushroom soup, pepper jack 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 baking, melt the butter and crush the crackers, then mix together in a small bowl
- Remove the casserole from the oven and sprinkle the cracker mixture evenly over the top
- Add the bacon pieces on top of the crackers
- Return to the oven and bake for an additional 10 to 15 minutes until golden and bubbly
- Allow to stand for 5 minutes before serving
