Hello, I’m Laura. Today, we’re going to make jalapeno corn scalloped potatoes with garlic and lime bechamel recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel Recipe
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have jalapeno corn scalloped potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
- Take 8 large potatoes sliced thin
- Get 1 onion sliced
- Prepare 3 cups frozen corn
- Take 1/4 cup chopped jalapeno
- Get 3 cups bechamel sauce
- Get 2 cups shredded strong firm ripened cheese
- Get 1/4 cup salted butter
- Take 5 cloves grated garlic
- Take 2 tbsp lime juice
- Take 1/2 tsp pepper
- Prepare 1/2 tsp sea salt
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.
So that is going to wrap this up with this distinctive dish jalapeno corn scalloped potatoes with garlic and lime bechamel recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
