Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something which I have loved my whole life.
This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious. To make this scalloped potatoes recipe, simply… Make the cream sauce. Sauté onion and garlic in butter until softened. (Or go for the gold and make scalloped potatoes with ham and bacon!) Add greens: Fresh kale or baby.
To begin with this recipe, we must first 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 can achieve it.
The ingredients needed to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
- Prepare 8 large potatoes sliced thin
- Prepare 1 onion sliced
- Prepare 3 cups frozen corn
- Get 1/4 cup chopped jalapeno
- Prepare 3 cups bechamel sauce
- Prepare 2 cups shredded strong firm ripened cheese
- Make ready 1/4 cup salted butter
- Get 5 cloves grated garlic
- Make ready 2 tbsp lime juice
- Make ready 1/2 tsp pepper
- Make ready 1/2 tsp sea salt
Slice the potatoes into thin slices. Place them in a large mixing bowl and toss together with jalapenos, Parmesan cheese, chili powder, salt, pepper, garlic. Jalapeno peppers and pimentos add flavor and color to potatoes in a creamy cheese sauce in this side dish recipe. Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic I sliced these potatoes with a mandolin before boiling to make things easier on myself.
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.
Roasted Garlic and Goat Cheese Mashed Potatoes. This cheesy scalloped potato gratin is simplicity at it's finest. Tender potatoes, creamy bechamel, and cheesy goodness. Crock Pot Scalloped Potatoes With SalmonThe Spruce Eats. olive oil, hake medallions, potatoes, bechamel sauce, garden herbs. This comforting and creamy corn side dish is appealing to almost everyone.
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