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Sweet Corn and Potato Gratin Recipe

Sweet Corn and Potato Gratin Recipe photo by Taste of Home

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This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

This recipe is:

Healthy

Diabetic Friendly

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Sweet Corn and Potato Gratin Recipe

Prep: 30 min. Bake: 45 min. + standing

Yield: 8 Servings

30 45 75

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 (Japanese) bread crumbs
1 tablespoon butter, melted

Directions

In a large saucepan, saute onion in butter until tender. Stir in the flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir for 8-10 minutes or until potatoes are crisp-tender.
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 at 350° for 45-50 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 213 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 452 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Sweet Corn and Potato Gratin in Healthy Cooking October/November 2011, p54

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Reviews for Sweet Corn and Potato Gratin

Sweet Corn and Potato Gratin

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Reviewed on Dec. 22, 2011 by Kichler073

Great side dish. The only thing I would change next time is to add an extra can of cream corn and reduce the plain corn by one cup. We would like it a bit creamier.

Reviewed on Oct. 22, 2011 by dawnpryor

This is amazing! My family loved it and demanded it become a regular weekend side.