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Sweet Corn and Potato Gratin

Sweet Corn and Potato Gratin
This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
8 ServingsPrep: 30 min. Bake: 45 min. + standing

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.
© Taste of Home 2013

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Sweet Corn and Potato Gratin (continued)

Directions (continued)

  • Yield: 8 servings.
Nutrition 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.
© Taste of Home 2013