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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, jalapeno corn scalloped potatoes with garlic and lime bechamel. It is one of my favorites. This time, I am going to make it a bit unique. This will be really 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 appreciated by millions daily. It is easy, it is fast, it tastes delicious. Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have jalapeno corn scalloped potatoes with garlic and lime bechamel using 11 ingredients and 5 steps. Here is how you cook that.

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