Sweet Corn and Potato Gratin

Name: Sweet Corn and Potato Gratin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
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

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 (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 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.

Reviews

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Average Rating:

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.