Sweet Corn and Potato Gratin Recipe

4.5 3 3
Sweet Corn and Potato Gratin Recipe
Sweet Corn and Potato Gratin Recipe photo by Taste of Home
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Sweet Corn and Potato Gratin Recipe

Read Reviews
4.5 3 3
Publisher Photo
This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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

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.
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 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: 213 calories, 6g fat (3g saturated fat), 14mg cholesterol, 452mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  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

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Reviews forSweet Corn and Potato Gratin

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MY REVIEW
kerrynjames User ID: 5662698 224463
Reviewed Apr. 8, 2015

"My husband really enjoyed this dish, citing that he liked it better than the normal cheesy potato dishes usually served for holidays. I thought it was decent and will probably make it again. One tip: don't skimp on the potato boiling time! We have slightly crunchy potatoes as I was concerned there wasn't enough moisture in the dish... whoops."

MY REVIEW
Kichler073 User ID: 32326 195619
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
dawnpryor User ID: 1271698 125379
Reviewed Oct. 22, 2011

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

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