This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Sweet Corn and Potato Gratin
Sweet Corn and Potato Gratin
Prep Time
30 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whole milk
- 2 pounds medium Yukon Gold potatoes, peeled and cut into 1/8-inch slices
- 2 cups fresh or frozen corn
- 1 can (8-1/4 ounces) cream-style corn
- 3/4 cup panko bread crumbs
- 1 tablespoon butter, melted
Directions
- Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes.
- Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
- In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 213 calories, 6g fat (3g saturated fat), 14mg cholesterol, 452mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 5g protein.
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