Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Steps Making Recipes Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel using 11 ingredients and 5 steps

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel -

You can have Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

1. You need 8 large potatoes sliced thin.
2. You need 1 onion sliced.
3. You need 3 cups frozen corn.
4. It's 1/4 cup chopped jalapeno.
5. You need 3 cups bechamel sauce.
6. You need 2 cups shredded strong firm ripened cheese.
7. Prepare 1/4 cup salted butter.
8. Prepare 5 cloves grated garlic.
9. It's 2 tbsp lime juice.
10. You need 1/2 tsp pepper.
11. You need 1/2 tsp 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..

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel - Thank you and good luck