|A helping of Jack Stack Cheesy Potatoes on my plate|
One of my all-time favorite barbecue restaurants in Kansas City is Jack Stack Barbecue, and one of my favorite dishes when I go there is their classic Cheesy Potato Bake.
I ran across the recipe for this yummy dish a few years ago, and every time I make it for friends and family, it is devoured!
Jack Stack Cheesy Potato Bake Recipe
2 1/2 cups heavy cream
1 cup aged cheddar cheese sauce
1 cup freshly grated Parmesan Cheese
1/2 cup freshly grated cheddar cheese
1/2 cup freshly grated Jack cheese
2 tablespoons minced garlic
2 teaspoons onion powder
1/2 teaspoon garlic salt
2 teaspoons black pepper
2 teaspoons kosher salt
2 1/2 pounds red potatoes
Minced fresh parsley for garnish
Preheat the oven to 375 degrees.
In a large bowl combine the heavy cream, cheese sauce, cheeses, garlic, onion powder, garlic salt, black pepper, and kosher salt. Mix well.
Wash and slice the potatoes into 1/8 inch-thick slices and place immediately into the sauce mixture. Mix by hand to coat all the surfaces of the sliced potatoes.
Place the mixture in a 9 by 13 inch baking dish and cover tightly with aluminum foil. Bake for about one hour.
Uncover and bake for 20 to 30 minutes longer, until the top is golden brown.
Let cool, garnish with fresh parsley, and serve.
NOTE: I personally do take some shortcuts with this recipe, and it always turns out fine. I use a jar of Old English cheese for the aged cheddar cheese sauce. I often use the Kraft powdered Parmesan Cheese, plus I toss in prepackaged, shredded cheddar and Jack cheese. For the garlic, I normally use the minced garlic in a jar. I have also used other types of potatoes besides red potatoes, so if regular baking potatoes is what you have on hand, they work fine.
All that being said, it probably does taste better with the fresher ingredients, but when you have a hungry family waiting to eat, sometimes it is just easier to take the quicker route and to use what you have on hand.
Hope you enjoy this recipe!