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Sweet Corn and Potato Gratin Recipe

Sweet Corn and Potato Gratin Recipe

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 YIELD: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

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.

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.