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Spicy Creamy Potato Bake

Take a break from the ordinary baked potato. This spicy, creamy potato bake is loaded with fresh vegetables, herbs, spices and cheesy goodness. It's satisfying, crispy around the edges and creamy on the inside.
Prep Time20 mins
Active Time45 mins
Resting and Cooling20 mins
Course: Side Dish
Cuisine: Caribbean
Keyword: spicy potato bake, spicy potato casserole, caribbean potato casserole, caribbean style potato recipe,
Yield: 6 Servings

Equipment

  • Grater
  • Shallow baking dish (i'm using a 8x12 baking dish about 2 inches deep)

Materials

  • 1 1/2 lbs Yukon Gold potatoes -grated or shredded and soaked in cold water
  • 1 Small Sweet pepper -chopped
  • 1 Small Scotch bonnet pepper -finely chopped
  • 2-3 Cloves Garlic -chopped
  • 2-3 Sprigs Fresh Thyme -leaves only
  • 2-3 Stalks Scallions -chopped
  • 1 Small Red Onion -chopped
  • 6 oz. Havarti Cheese -grated or shredded (see list for substitutes)
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Sour cream
  • 1 Cup Milk (or heavy cream) -room temperature
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1 Tbsp Butter (for greasing baking dish)

Instructions

  • Preheat oven to 375°F
  • Pour potatoes through a strainer to drain water. Next place potatoes in a clean kitchen dish towel or strong paper towel and pat dry or use a twisting motion to squeeze out excess water
  • In a large mixing bowl add potatoes, sweet pepper, scotch bonnet pepper, thyme leaves, garlic, scallion, onion, sour cream, havarti cheese, milk, salt and black pepper. Mix until combined
  • Grease baking dish with butter and pour in mixture
  • Level out the top and add Parmesan cheese
  • Bake at 375°F for 45-55 minutes (uncovered). Cover loosely with foil if the top starts to brown before it's done
  • Remove from the oven and let it rest for 20 minutes before serving