Sweet Corn and Potato Gratin |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This tasty side combines great garlic and onion flavor, and kids love the nice crispy topping, too! âJennifer Olson, Pleasanton, California Ingredients:
1 medium onion, thinly sliced |
2 tablespoons butter |
2 tablespoons king arthur unbleached 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:
1. In a large saucepan, saute onion in butter until tender. Stir in the flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir for 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 at 350° for 45-50 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving. Yield: 8 servings.
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