Homemade Recipe: Delicious Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel. Scalloped Potatoes Gruyere is a new take on an old favorite. Simply use our Scalloped Homestyle Casserole potatoes, add chopped onions and shredded Gruyere cheese, and presto, you've got the perfect side dish for almost any meal. Allrecipes has top-rated scalloped potato recipes so you can turn sliced potatoes into a creamy and comforting side dish with milk, and even a bit of ham..

Potatoes and onions weren't rationed, however meat was, but fortunately my dad made an arrangement with a local farme. Reinventing recipes/dishes I disliked as a child into gobsmaking dishes for the adult me. Simple White Sauce (Béchamel Sauce) This is a recipe for a simple white sauce (also called a Béchamel sauce)made. You can have Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

1. It's 8 of large potatoes sliced thin.
2. Prepare 1 of onion sliced.
3. Prepare 3 cups of frozen corn.
4. Prepare 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. Prepare 1/4 cup of salted butter.
8. It's 5 cloves of grated garlic.
9. Prepare 2 tbsp of lime juice.
10. It's 1/2 tsp of pepper.
11. It's 1/2 tsp of sea salt.

See great recipes for Jalapeño & Peanut Miso Dip too! Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. See great recipes for Nachos With Salsa, Jalapeño Peppers & Cheese too! Loaded with fresh corn, jalapeño, green onion, Monterey Jack, and cheddar cheese. they're a fun, flavorful alternative to corn on the cob. and especially delicious with homemade cilantro lime sauce!

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..

Place a spoonful of bechamel in the bottom of the the ramekin. Place the potato/bechamel mixture in the buttered ramekin and press down lightly to even the mixture. Thinly slice scrubbed potatoes, leaving skins on. Mix cheese sauce, milk, onion, garlic, and. casserole dish. Arrange potato mixture in casserole dish.