Hi, I’m Jane. Today, I will show you a way to prepare jalapeno corn scalloped potatoes with garlic and lime bechamel recipe. Never miss today’s recipe. This is a very simple 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 popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 8 large potatoes sliced thin
- Prepare 1 onion sliced
- Make ready 3 cups frozen corn
- Make ready 1/4 cup chopped jalapeno
- Make ready 3 cups bechamel sauce
- Make ready 2 cups shredded strong firm ripened cheese
- Take 1/4 cup salted butter
- Prepare 5 cloves grated garlic
- Make ready 2 tbsp lime juice
- Make ready 1/2 tsp pepper
- Make ready 1/2 tsp sea salt
Steps 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.
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