Creamy Jalapeño Potato Corn Bake

Cheesy potato corn bake is great dinner on a busy week night or as a side dish which even the pickiest of the eaters will love. Filled with cheesy goodness – creamy, gooey, savoury, with a hint of chilli it is the embodiment of perfection in every bite.

Perfectly cooked potatoes which melt in your mouth, with succulent sweet corn and a creamy cheese mix topped with breadcrumbs all fuse together to make a delicious bake. The jalapeño are used to cut the sweetness of the sweetcorn and balance the creaminess of the cheese. I love to add a breadcrumbs topping to the dish as it adds the crunchy texture which would be missing when using only a cheese topping.

It has been a favourite of mine since I was a child and has now become a favourite with my children as well. Even after so many years, this dish always brings back nostalgic memories.

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HELPFUL TIPS OF MAKING CREAMY JALAPENO POTATO CORN BAKE:

• The secret to great cream sauce is to add the milk very slowly at the beginning. Keeping the hob temperature low, add a splash of milk to the butter/flour mixture, stir, and repeat. Gradually increase the amount of milk added in each turn, and soon you’ll have a smooth white sauce with no lumps.
• You can reduce the amount of jalapeños or skip them completely if you are not a fan of chilies.

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Creamy Jalapeño Potato Corn Bake

Serves: 6 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 cups Russet potatoes, diced and boiled
• 2 cups tinned sweet corn
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, chopped
• 2-3 jalapeños, chopped
• 1.5 tbsp butter
• 1 tbsp all purpose flour
• 1.5 cups milk
• 1 cup cream
• 2 tsp Dijon mustard
• 1 cup cheddar cheese, shredded 
• Salt and pepper to taste

For Topping:

• 3/4 cups bread crumbs
• 1/2 cup parmesan cheese
• 1 tsp dried parsley
• 1 tbsp melted butter

method

1. Preheat the oven at 180°C. Lightly grease a baking dish (10"x 7.5"x 2") with butter and keep aside.
2. Peel and cut the potatoes into cubes. Bring a pot of water to a boil, add the potatoes and cook till almost done, ensure that they aren't very soft. Drain and keep aside.
3. In a large saucepan, sauté the onion, garlic and jalapeños in butter until tender. Whisk in the flour and stir for a couple of minutes.
4. Gradually stir in the cold milk and cream until the sauce is nice and smooth. Continue stirring until you see bubbles on the surface. Add salt, pepper and mustard then stir for a minute.  Add the shredded cheddar cheese and stir until the sauce is once again smooth.
5. Add the boiled potatoes and corn. Stir until the potatoes are coated with the cheese sauce.
6. Transfer the contents of the pan into the prepared baking dish.
7. In a small bowl, combine bread crumbs, parmesan cheese, parsley and melted butter. Sprinkle over the potatoes and bake the dish for 15 minutes, or until the top is golden brown.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!