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Sweet Corn and Potato Gratin Recipe
Sweet Corn and Potato Gratin Recipe photo by Taste of Home

Sweet Corn and Potato Gratin Recipe

Read Reviews (2)
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Publisher Photo
This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 1 medium onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
  3. 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.
Originally published as Sweet Corn and Potato Gratin in Healthy Cooking October/November 2011, p54

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.

Reviews for Sweet Corn and Potato Gratin(2)

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   (2)
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MY REVIEW
Reviewed Dec. 22, 2011

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.

MY REVIEW
Reviewed Oct. 22, 2011

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

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