Recipe: Yummy Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel. 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.

Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. You can have Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

1. Prepare 8 of large potatoes sliced thin.
2. You need 1 of onion sliced.
3. It's 3 cups of frozen corn.
4. You need 1/4 cup of chopped jalapeno.
5. Prepare 3 cups of bechamel sauce.
6. It's 2 cups of shredded strong firm ripened cheese.
7. You need 1/4 cup of salted butter.
8. It's 5 cloves of grated garlic.
9. Prepare 2 tbsp of lime juice.
10. You need 1/2 tsp of pepper.
11. Prepare 1/2 tsp of 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.

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel step by step

1. Peel and thinly slice potatoes and onions on a mandoline..
2. 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..
3. 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..
4. 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..
5. Let cool 5-10minutes before serving..

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. 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.