5 min
45 min

Queso Quesadilla Creamy Potatoes


  • ½ package (5 oz.) Cacique® Queso Quesadilla, shredded

  • 1½ lbs. red potatoes

  • ¾ cup whole milk

  • 2 teaspoons fresh herbs (whichever you like: chives, oregano, thyme, or sage)

  • Salt and pepper to taste

  • Olive oil cooking spray

Preparation Method
Preheat oven to 350°F.

Spray an 8-inch or 9-inch casserole dish with cooking spray and set aside. Pierce potatoes and microwave on high for about 6 minutes, or until cooked halfway through. Let cool.

Thinly slice potatoes and place one-third on the bottom of a pie plate. Pour one-third of the milk over top. Sprinkle lightly with salt and pepper. Top with a little Cacique® Queso Quesadilla and thyme (or herb of choice). Repeat until all ingredients are used. Cover loosely with foil and place on a baking sheet to catch any drippings. Bake for 20 minutes. Uncover and continue baking until top is golden brown, about 15 minutes more.

These potatoes are so creamy and cheesy no one will believe they are a low fat version of the classic French au gratin.
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