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Southwest Firebolt Potatoes

Crispy hickory-smoked bacon and creamy au gratin potatoes seasoned with Southwest spices.

Prep- 15 min. Cook- 45 min. Yield: 74, half-cup servings
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Southwest Firebolt Potatoes


1  crtn Classic Casserole® Au Gratin Potatoes
4  Tbsp Butter
1  gal Water, boiling (190°-212°F)
4  cup Bacon, hickory-smoked, cooked, crumbled
2  cup Green bell pepper (about 2 peppers)
4  cup Corn, frozen, thawed, drained
1  lb Cheddar cheese, shredded
2  Tbsp Chipotle in adobo, pureéd*
1/4  cup Garlic, roasted
2  Tbsp Cumin, ground
4  tsp Chili powder, ground
3/4  lb Jalapeño jack cheese, shredded


  1. Heat convection oven to 350°F, low fan. Place Classic Casserole® Au Gratin Potato slices in a 2½-inch deep, full-steamtable pan, set aside.
  2. Whisk casserole seasoning packets, butter, boiling water, bacon, bell pepper, corn, cheddar cheese, chipotle in adobo, garlic, cumin, and chili powder in a large, heat-proof mixing bowl until well combined. Pour over potato slices.
  3. Bake, covered, until potatoes are tender and casserole is a light golden brown, about 45 min. Remove from oven. Top with jalapeño jack cheese. Transfer to steamtable for service.
  4. *Can subtitute 1 cup commercially prepared adobo sauce if canned chipotles in adobo are not available.
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