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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. One of my favorites food recipes. This time, I will make it a 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 foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something that I have loved my entire life.

To begin 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 cook it.

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

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