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The ingredients needed to cook Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel:
- You need 8 large potatoes sliced thin
- Use 1 onion sliced
- Use 3 cups frozen corn
- Provide 1/4 cup chopped jalapeno
- You need 3 cups bechamel sauce
- Prepare 2 cups shredded strong firm ripened cheese
- Use 1/4 cup salted butter
- You need 5 cloves grated garlic
- Prepare 2 tbsp lime juice
- Get 1/2 tsp pepper
- Prepare 1/2 tsp sea salt
Steps to make 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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