- 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
- 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.
Originally published as Sweet Corn and Potato Gratin in Healthy Cooking October/November 2011, p54
Reviews for Sweet Corn and Potato Gratin(2)
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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.
Reviewed Oct. 22, 2011
This is amazing! My family loved it and demanded it become a regular weekend side.
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