Step-by-Step Guide to Make Wolfgang Puck Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something that I have loved my whole life.

Create your Dream Garden with our Plants. Free UK Delivery on Eligible Orders! Reinventing recipes/dishes I disliked as a child into gobsmaking dishes for the adult me. Instructions to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel: Peel and thinly slice potatoes and onions on a mandoline.

To get started with this particular recipe, we have to 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 it.

The ingredients needed to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:

1. Make ready 8 large potatoes sliced thin
2. Get 1 onion sliced
3. Make ready 3 cups frozen corn
4. Take 1/4 cup chopped jalapeno
5. Prepare 3 cups bechamel sauce
6. Make ready 2 cups shredded strong firm ripened cheese
7. Get 1/4 cup salted butter
8. Take 5 cloves grated garlic
9. Make ready 2 tbsp lime juice
10. Make ready 1/2 tsp pepper
11. Take 1/2 tsp sea salt

Pour in the cream and stir in the crushed garlic, parmesan cheese, jalapeno, chili powder, salt, and pepper. 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:

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.

Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Pour cream corn over potatoes. directions. Butter baking dish, place a layer of diced potatoes, then a layer of corn. Sprinkle with salt, pepper, and paprika.

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