Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
In a greased oven dish, layer a third of the sliced potatoes evenly on bottom of oven dish, sprinkle half the corn, jalapeno and onions onto potato layer. Add a third of the garlic and lime bechamel sauce (grated garlic, salt, pepper and lime juice added to bechamel once prepared) and a third of cheese sprinkled to finish layer. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy.
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have jalapeno corn scalloped potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
- Make ready 8 large potatoes sliced thin
- Get 1 onion sliced
- Take 3 cups frozen corn
- Prepare 1/4 cup chopped jalapeno
- Prepare 3 cups bechamel sauce
- Take 2 cups shredded strong firm ripened cheese
- Make ready 1/4 cup salted butter
- Take 5 cloves grated garlic
- Make ready 2 tbsp lime juice
- Get 1/2 tsp pepper
- Take 1/2 tsp sea salt
Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers. Combine frozen corn, cream corn, jalapeno peppers, onions, sour cream and eggs in a large bowl. Season to taste with salt and pepper. These potatoes are anything but old-school.
Instructions to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
- Peel and thinly slice potatoes and onions on a mandoline.
- In a greased oven dish, layer a third of the sliced potatoes evenly on bottom of oven dish, sprinkle half the corn, jalapeno and onions onto potato layer. Add a third of the garlic and lime bechamel sauce (grated garlic, salt, pepper and lime juice added to bechamel once prepared) and a third of cheese sprinkled to finish layer.
- Continue to build layers with remaining potatoes and other ingredients. Finish with a final layer of sliced potatoes, bechamel sauce and cheese. Place cubed salted butter on top of the final layer.
- Bake covered with foil in a preheated 375° C oven for 45 mins. Remove foil and bake an additional 10-15 mins till potatoes are tender. Brown the top of the dish using the broiler until golden brown.
- Let cool 5-10minutes before serving.
Season to taste with salt and pepper. These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side. In a skillet over medium heat, cook bacon until crispy and drain on paper towels. Tasted just like scalloped potatoes but more cheesy and spice.
So that’s going to wrap it up for this exceptional food jalapeno corn scalloped potatoes with garlic and lime bechamel recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
