When you need a cozy side dish that feels a little special without asking much of you, these oven baked queso blanco potatoes are such a handy recipe to keep around. Tender cubed red potatoes get coated with creamy jarred queso blanco plus two simple add-ins for a comforting casserole-style dish that is easy enough for weeknights and satisfying enough for potlucks and family dinners.
Serve these potatoes alongside baked chicken, grilled steak, pork chops, or even simple burgers for an easy family meal. They also fit right in on a brunch table with scrambled eggs and sausage, and a spoonful on the side of roasted vegetables or a crisp green salad helps balance the richness nicely.
Oven Baked 4-Ingredient Queso Blanco Potatoes
Servings: 6
Ingredients
2 pounds red potatoes, washed and cut into 1-inch cubes
1 (15-ounce) jar queso blanco cheese dip
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sliced green onions for garnish (optional)
Directions
1. Preheat your oven to 400°F and lightly grease a 9x13-inch casserole dish.
2. Add the cubed red potatoes to the casserole dish. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss well so the potatoes are evenly coated.
3. Pour the jarred queso blanco evenly over the potatoes and gently stir just enough to coat the top and settle some of the sauce between the potato pieces.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir carefully, and continue baking uncovered for 20 to 25 minutes, or until the potatoes are fork-tender and the queso is hot and bubbling around the edges.
5. Let the potatoes rest for 5 minutes, then garnish with sliced green onions if you like and serve warm.
Variations & Tips
Make it heartier: If you want to turn this into more of a main dish, stir in cooked shredded chicken or browned sausage during the last 15 minutes of baking.
For picky eaters: Keep the seasoning simple and skip the green onion garnish if your family prefers familiar flavors. You can also serve a little extra warmed queso on the side for dipping.
Cut evenly: Try to cube the potatoes into similar-sized pieces so they bake at the same rate and turn tender all the way through without some pieces getting too soft.
Add a golden top: For a little more color, place the baked casserole under the broiler for 1 to 2 minutes at the end, watching closely so the queso does not scorch.
Prep ahead: You can cube the potatoes earlier in the day and keep them in cold water in the refrigerator. Drain and dry them well before assembling the casserole so the sauce stays creamy instead of watery.