Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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. Jump to: Recipe Weight Loss Tips.
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook jalapeno corn scalloped potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you cook 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
- Make ready 3 cups frozen corn
- Make ready 1/4 cup chopped jalapeno
- Make ready 3 cups bechamel sauce
- Prepare 2 cups shredded strong firm ripened cheese
- Prepare 1/4 cup salted butter
- Get 5 cloves grated garlic
- Prepare 2 tbsp lime juice
- Take 1/2 tsp pepper
- Make ready 1/2 tsp sea salt
Season to taste with salt and pepper. Submit a Recipe Correction Spoon a thin layer of cheese sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños.
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.
Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. A great side without the usual white sauce. You can also use a milk alternative in place of the stock such as light coconut milk or rice milk but I find the stock is more flavoursome. Place the potato/bechamel mixture in the buttered ramekin and press down lightly to even the mixture.
So that is going to wrap it up for this exceptional food jalapeno corn scalloped potatoes with garlic and lime bechamel recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
