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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


  • 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.

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.

Reviews for Sweet Corn and Potato Gratin

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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."

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."

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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