Casserole AJI Amarillo

Ready in 1 hour 10 minutes
Complexity: Station Chef
Serves 28 People
Side Dish

A peppery Peruvian favorite, Aji Amarillo sauce is delicious paired with our potato casserole.

Casserole AJI Amarillo
Prep time: 
Cook time: 
Total time: 
Serves: 28
  • 1 package Idahoan® Scalloped Potatoes (Item #00881)
  • 4 Tbsp olive oil
  • 1 large garlic clove, minced
  • 8 large leeks, whites only, thinly sliced
  • 1 large yellow pepper, finely diced
  • 1 large orange pepper, finely diced
  • 4 Tbsp fresh thyme
  • ½ cup Aleppo pepper, plus more for garnishing
  • 1 cup cooked quinoa
  • 1 lb white cheddar, shredded
  1. Preheat oven to 380°F convection/400°F conventional.
  2. Heat olive oil in sauté pan. Add garlic, leeks and peppers and cook just until tender.
  3. Prepare Idahoan® Scalloped Potatoes in hotel pan according to package instructions.
  4. Stir in garlic, leeks, and pepper mixture. Add thyme, Aleppo pepper, and quinoa.
  5. Evenly top casserole with cheese
  6. Place in pre-heated oven and bake for 40 minutes.
  7. Let stand for 10 minutes. Garnish with Aleppo pepper and a sprig of thyme. Serve.


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