Pepper Jack Potatoes

You can use either russets or Yukon gold for this dish. The russets are trickier to keep from overcooking, the Yukons hold their shape easier. If you end up overcooking the potatoes, you can mash them for pepperjack mashed potatoes.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.


  • 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks
  • Salt
  • 4 ounces pepperjack cheese, thinly sliced and cut into strips (or you can use shredded)
  • 1/2 cup cream


1 Place peeled, cut potatoes into a 2 quart-sized pot. Cover with an inch of cold water. Add a tablespoon of salt to the water. Cover and bring to a boil. (Keep your eye on the potatoes, it's easy to overcook them.) As soon as the water is boiling, uncover and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them. The potatoes should be on the slightly underdone side.

2 Drain the potatoes and put them immediately into a serving bowl. Layer the cheese slices over them and put a plate over the bowl to cover, so that the steam from the potatoes melts the cheese. Let sit for several minutes, then gently fold over with a spoon to spread the melted cheese around. Pour cream over and cover again until served.

If the potatoes are on the over-cooked side and fall apart as you toss them in the cheese, you can add the cream anyway and mash them for spicy, cheesy mashed potatoes. If the potatoes are still not quite cooked enough and the cheese is not quite melted enough, you can put them in a microwave for 20 seconds or so.

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  • Marian

    I loved these potatoes when I made them the other night! The first night they were my only course and the next night I had some shredded beef with them. Cooking 6 mins. exactly worked perfect! We used the yukon but I want to use russets to compare. The yukons we’re very creamy. Great recipe, thanks!

  • John

    Tip on the potatoes – add a little vinegar to the boiling water and they won’t fall apart, ever.

  • Lisa S.

    I made these last night to go with meatloaf and salad. The potatoes turned out perfectly and were the highlight of the meal!

  • Sheila

    These were interesting to make. I think I will shred my cheese next time, because my cheese clumped a lot and was hard to spread to all the potatoes. Really yummy idea!

  • Nancy Singleton Hachisu

    That is so funny, I have recently been thinking about your cauliflower (or was it broccoli) cheddar cheesy gratin. But at the same time I’ve been thinking about new potato dishes because I get tired of rice. We don’t have pepper jack here, but I keep Organic Valley mozzarella (and cheddar) stocked in my fridge at all times. And cream. I have hot peppers in my freezer, so I can do this. Thanks. Looking forward.

  • Meg

    My momma always put pepperjack cheese on broccoli. I can’t wait to try this, YUM!

  • Kevin H.

    Simple but tasty.

  • Judy B.

    We’ve often made “cheesy potatoes” for the kids, but usually mashed. My hubby likes country fried potatoes (just chunked, boiled spuds, cooled off and then browned in butter in a skillet) and pepperjack cheese, so I think I’ll try your cheese/cream topping on those. Either way, sounds wonderful! Thanks for the idea!

  • Darlene Warth

    More of a question than a comment….what about using baked potatoes? We all need a little more fiber.

    You mean adding pepperjack to baked potatoes? Sounds great! ~Elise

  • Stay-At-Home-Chef

    LOVE Jalapeño pepperjack cheese. Unfortunately it’s proved near impossible to find any good quality pepperjack up in Canada. Luckily we live near the border so it’s always at the top of our shopping list :)

  • Jen

    These sound great! Is there any reason it would be a bad idea to leave the potato skins on?

    You can try leaving the skins on if you want, especially with Yukon golds which have pretty thin skins to begin with. ~Elise

  • Abi

    Here’s a crazy (but crazy-good) potato and pepperjack dish that this post reminded me of: potatoes, butter, garlic salt and pepper, BBQ sauce (I use Bullseye), with the pepper jack on top of it all. It’s easy and very tasty.
    Thanks for this site, by the way. You’ve given me some real winners over the past couple of years.

  • Valerie

    I make a version of this with herbed goats cheese and add a few pimentoes for colour…. also yummy!

  • Mindy

    Made these tonight. WOW…what a hit! Used Yukon Gold…worked perfectly.

  • artamatic

    I mixed in some crumbled bacon. WOW!

  • Sadaf

    Sorry if this is a stupid question, but what kind of cream do you use?

    Heavy whipping cream. ~Elise

  • KariVery

    Mmmmmm…Sounds fab. I make something similar to the mashed potato version – I add cream and about a tablespoon of pepper to the mashed potatoes, and then put some shredded sharp cheddar cheese over the top and let it melt.

  • monty

    Made something close to this 2 nights ago. All we had on hand was fingerling potatoes. Looks really cool with all the different colored potatoes. YUM YUM