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Creamy Elote Scalloped Potatoes with Cotija and Lime

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A creamy, tangy scalloped potato dish inspired by Mexican street corn flavors, featuring Cotija cheese and lime for a fresh summer side dish.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup fresh or frozen corn kernels
  • 1 cup Cotija cheese, crumbled
  • 1 teaspoon chili powder
  • Zest and juice of 1 large lime
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Optional garnishes: extra Cotija cheese, lime wedges, extra chili powder or smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your baking dish and set aside.
  2. Peel and thinly slice the Yukon Gold potatoes (about 1/8 inch or 3 mm thick). Place the slices in a large bowl, toss with 1 teaspoon salt and ½ teaspoon black pepper, and set aside.
  3. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, but not browned.
  4. Add the corn kernels to the butter and garlic, stirring occasionally. Cook for about 3-4 minutes until the corn is tender and slightly toasted.
  5. Pour in 1 cup heavy cream and 1 cup whole milk, stirring to combine. Let the mixture come to a gentle simmer (don’t let it boil) and cook for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in 1 cup crumbled Cotija cheese, 1 teaspoon chili powder, lime zest, and juice of 1 large lime. Mix until the cheese is mostly melted and the sauce is creamy. Taste and adjust seasoning if needed.
  7. Arrange half of the potato slices evenly in the prepared baking dish. Pour half of the creamy elote sauce over the potatoes, spreading it out to coat all slices.
  8. Add the remaining potato slices in a single layer on top, then pour the remaining sauce evenly over them.
  9. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake an additional 15-20 minutes until potatoes are tender and the top is golden and bubbling.
  10. Remove from oven and let rest for 10 minutes. Sprinkle chopped fresh cilantro and extra Cotija cheese on top before serving. Serve warm with lime wedges.

Notes

If the sauce seems too thin before baking, simmer it longer to thicken. Slice potatoes evenly for best texture. Cover with foil during baking to trap steam and remove foil near the end to brown the top. Let the dish rest after baking to thicken the sauce. For dairy-free, substitute coconut milk and vegan cheese. Cotija can be substituted with feta or Parmesan.

Nutrition

Keywords: scalloped potatoes, elote, Cotija cheese, lime, creamy potatoes, summer side dish, Mexican street corn, easy potato recipe

Find it online: https://blingbite.com/creamy-elote-scalloped-potatoes-with-cotija-and-lime-easy-recipe-for-summer-side-dish/