Name: Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel
Ingredients: large potatoes sliced thin; onion sliced; frozen corn; chopped jalapeno; bechamel sauce; shredded strong firm ripened cheese; salted butter; grated garlic; lime juice; pepper; sea salt

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Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

To make Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel you need 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel :

Use large potatoes sliced thin.

You need to prepare onion sliced.

Prepare frozen corn.

Provide chopped jalapeno.

Use bechamel sauce.

You need shredded strong firm ripened cheese.

Provide salted butter.

You need grated garlic.

You need lime juice.

Provide pepper.

Prepare sea salt.

Short Tips:

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step by step :Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Peel and thinly slice potatoes and onions on a mandoline..

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..

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..

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..

Let cool 5-10minutes before serving..

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