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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
  • Total Time
    Prep: 30 min. Bake: 45 min. + standing
  • Makes
    8 servings


  • 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


  • 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 until potatoes are crisp-tender, 8-10 minutes.
  • 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 until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 213 calories, 6g fat (3g saturated fat), 14mg cholesterol, 452mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 5g protein.

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Average Rating:
  • Cheryl
    Jun 21, 2020

    I found this recipe to be bland and would not make again.

  • cookie20
    Jun 16, 2020

    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.

  • RosanneMack
    Aug 1, 2019

    I think I might add some cheese next time. Make sure your potatoes are cooked!

  • ukiebaker
    May 7, 2018

    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.

  • kerrynjames
    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.

  • Kichler073
    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.

  • dawnpryor
    Oct 22, 2011

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