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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

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 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. 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 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 45-50 minutes or until golden brown and potatoes are tender. Let stand 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

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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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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