Sweet Corn and Potato Gratin
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
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 bread crumbs
- 1 tablespoon butter, melted
Reviews
I found this recipe to be bland and would not make again.
Three stars are for the way it is without tweaks. Panko lacks flavor, so I use town house or club crackers instead. I added some parmesan cheese to boost the flavor. Five stars after tweaks. Using delmonte canned sliced potatoes works well because they hold their shape and firmness. They also hold up very well in a German potato salad.
I think I might add some cheese next time. Make sure your potatoes are cooked!
After reading the reviews I added another small step to the recipe. I cooked the potato slices in water till barely tender while I made the sauce. Drained the potatoes and then lightly mixed all the ingredients except the panko which i didn't have, so I used Ritz crackers. No crunchy potatoes and creamy. Adults and grandkids ate it up. I'm going to triple the recipe for a church potluck.
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.
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.
This is amazing! My family loved it and demanded it become a regular weekend side.