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 bread crumbs; 1 tablespoon butter, melted

TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing YIELD: 8 servings.

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

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 until potatoes are crisp-tender, 8-10 minutes.
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 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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