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Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

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To prepare an extraordinary Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel, below are the components required:

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

After preparing the materials, next you are good to cook your tasty Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel by following the procedures on this section:

  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..

Recipe : Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

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