Pie isn’t just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapeños and crumbled cotija cheese, to make a potato stack pie, helps turn ordinary spuds into something truly spectacular, especially when served with salsa and sour cream.

Correct me if I’m wrong, but aren’t we all looking for a way to transform the lowly potato into something more amazing? I mean really y’all, mashed potatoes are one of my favorite foods in the whole wide world but that doesn’t mean that I want to eat them every single itty bitty day. Although, I will have to admit, that yes, I could most likely eat them every single itty bitty day. Recently though, I’ve been relying on experimenting with several other cooking techniques to transform my potatoes into something spectacular.

It doesn’t take a whole lot of fancy dancy extra ingredients to turn a lil’ ol’ potato into something that tastes seriously yummy. Earlier this year, I made these Twice Cooked Potatoes with Spicy Ketchup, and this week, for this month’s “Jalapeno and Cheese” themed Improv Cooking Challenge, I fancied up my simple, boring, and unexciting potatoes by creating a potato stack pie. Layering thinly sliced potatoes in a springform pan with finely minced jalapeños and crumbled cotija cheese transformed basic potatoes into something truly outstanding and unforgettable.

You see, it doesn’t take much to make something ordinary over-the-top extraordinary, now does it? Of course, a little butter never hurts things either. That, and perhaps a pair of food-safe disposable kitchen gloves, so that your hands aren’t burning like all get out for hours and hours after seeding and mincing the two jalapeños called for in this recipe. Seriously y’all, one day I will learn to wear gloves so that I don’t have to feel like my hands are literally on fire. Until that day comes though, I’ll just try and remember not to touch my eyes or pet Brenna until I have thoroughly washed my hands. Trust me, neither one of these things is a good thing when you’ve got jalapeño juice on your hands.

 Ingredients:

• 2 1/2 Pounds of Red Potatoes
• 4 Tablespoons Unsalted Butter, Melted
• 1/2 Teaspoon Finely Ground Black Pepper
• 2 Jalapeños, Seeded & Finely Minced
• 5-oz. Cotija Cheese, Crumbled
• Salsa
• Sour Cream

Directions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper. You will be using the outer edge of the springform pan as a mold and guideline to stack the potatoes. Set aside.
3. Peel the potatoes and thinly slice them with a mandoline or sharp knife.
4. Place the potatoes, melted butter, and pepper in a large bowl and toss to coat.
5. Arrange 1/3 of the potatoes in the springform pan, top with 1/3 of the minced jalapeños, and 1/3 of the crumbled cheese.
6. Repeat this step two more times, reserving the last 1/3 of the crumbled cheese for later use.
7. Bake for 35 minutes.
8. Top with the remaining 1/3 of the crumbled cheese and then bake for an additional 15 minutes.
9. Serve topped with salsa and sour cream.

Suggestions:

• Use disposable food-grade gloves to cut the jalapeños needed in this recipe, especially if you are sensitive to hot peppers.
• Not only will the parchment paper aid in cleanup, but it will also help to prevent sticking and avoid burning.
• I suggest using a mandoline to evenly and easily slice the potatoes for this recipe.
• You can find cotija cheese in most markets now. If your local market has a Hispanic cheese section, I suggest you look there for a fresh variety, which will be of much better quality.
• You will not need to salt the potatoes in this recipe because there is quite a bit of salt in cotija cheese.
• As soon as you remove the potato stack pie from the oven, carefully run a sharp knife between the edge of the springform pan and the potatoes so that they do not stick.

Improvements:

• Top each potato layer with a clove of freshly minced garlic.
• If you can’t find cotija cheese in your local market, try using crumbled feta.
• Try to find a high-quality Salsa Roja if possible to serve with this potato dish. It’s a little bit smokier than most salsas without a lot of added heat.
• Stacking the potatoes for this pie is made much easier when you use a non-stick 9-inch springform pan as a guideline.

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Yum

Jalapeño & Cotija Cheese Potato Stack Pie

Ingredients:

• 2 1/2 Pounds of Red Potatoes
• 4 Tablespoons Unsalted Butter, Melted
• 1/2 Teaspoon Finely Ground Black Pepper
• 2 Jalapeños, Seeded & Finely Minced
• 5-oz. Cotija Cheese, Crumbled
• Salsa
• Sour Cream

Directions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper. You will be using the outer edge of the springform pan as a mold and guideline to stack the potatoes. Set aside.
3. Peel the potatoes and thinly slice them with a mandoline or sharp knife.
4. Place the potatoes, melted butter, and pepper in a large bowl and toss to coat.
5. Arrange 1/3 of the potatoes in the springform pan, top with 1/3 of the minced jalapeños, and 1/3 of the crumbled cheese.
6. Repeat this step two more times, reserving the last 1/3 of the crumbled cheese for later use.
7. Bake for 35 minutes.
8. Top with the remaining 1/3 of the crumbled cheese and then bake for an additional 15 minutes.
9. Serve topped with salsa and sour cream.

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TASTE OF HOME FEATURED RECIPE

This “Jalapeno & Cotija Cheese Potato Stack Pie” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was the Grand Prize Winner in the 2018 Taste of Home Superstar Sides Contest and was featured in the 2023 Taste of Home “Mexican Flavors” Magazine.

Please make sure to check out the other great “Jalapeño and Cheese” Improv Cooking Challenge recipes below.

• Cheesy Jalapeno Potato Bites from Cookin’ Mimi
• Chile Verde Smothered Burrito from Sid’s Sea Palm Cooking
• Grilled Bacon Wrapped Jalapeno Poppers from Reviews, Chews & How-Tos
• Jalapeño & Cotija Cheese Potato Stack Pie from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jalapeño Cheddar Corn Muffins from Stuff & Nonsense
• Jalapeño Cheese Pretzel Dogs from Elisabeth Jean
• Jalapeño Popper Dip from A Blonde Gourmande
• Nacho Bites from A Day in the Life on the Farm
• New Mexican Green Chile Chicken Stew (Gluten-Free) from The Heritage Cook
• Slow Cooker Jalapeño Popper Dip from Cheese Curd In Paradise
• Strawberry Jalapeño Cornmeal Cream Puffs from Elisabeth Jean
• Sweet and Spicy Grilled Cheese from Cookaholic Wife