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

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook jalapeno corn scalloped potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
  1. Take 8 large potatoes sliced thin
  2. Prepare 1 onion sliced
  3. Get 3 cups frozen corn
  4. Take 1/4 cup chopped jalapeno
  5. Make ready 3 cups bechamel sauce
  6. Make ready 2 cups shredded strong firm ripened cheese
  7. Make ready 1/4 cup salted butter
  8. Take 5 cloves grated garlic
  9. Make ready 2 tbsp lime juice
  10. Get 1/2 tsp pepper
  11. Take 1/2 tsp sea salt
Steps to make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
  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 375Ā° 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.

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