"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Corn and Potato Gratin Recipe Recipe

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This recipe for Sweet Corn and Potato Gratin Recipe, by , is from New Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christina Mowry


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.




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