Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel

Name: Jalapeno Corn Scalloped Potatoes with garlic and lime bechamel
Yield: 8 servings
Cuisine: British
Ingredients: 8 large potatoes sliced thin; 1 onion sliced; 3 cups frozen corn; 1/4 cup chopped jalapeno; 3 cups bechamel sauce; 2 cups shredded strong firm ripened cheese; 1/4 cup salted butter; 5 cloves grated garlic; 2 tbsp lime juice; 1/2 tsp pepper; 1/2 tsp sea salt

David Duplisea @cook_21891012

Part 1 of: Take it or leave it challenge 2020. Reinventing recipes/dishes I disliked as a child into gobsmaking dishes for the adult me.

David Duplisea @cook_21891012

Part 1 of: Take it or leave it challenge 2020. Reinventing recipes/dishes I disliked as a child into gobsmaking dishes for the adult me.

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Ingredients

8 servings

8large potatoes sliced thin
1onion sliced
3 cupsfrozen corn
1/4 cupchopped jalapeno
3 cupsbechamel sauce
2 cupsshredded strong firm ripened cheese
1/4 cupsalted butter
5 clovesgrated garlic
2 tbsplime juice
1/2 tsppepper
1/2 tspsea salt

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Steps

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.