Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

You can cook 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. You need 8 of large potatoes sliced thin.
  2. You need 1 of onion sliced.
  3. It’s 3 cups of frozen corn.
  4. Prepare 1/4 cup of chopped jalapeno.
  5. You need 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. You need 5 cloves of grated garlic.
  9. It’s 2 tbsp of lime juice.
  10. Prepare 1/2 tsp of pepper.
  11. Prepare 1/2 tsp of sea salt.
Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel instructions

  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..