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August 8, 2011
Potato-Corn Gratin
Potato Favorites
Prep time:
20 minutesCooking time:
45 minutes“To save both money and calories, you can replace the 1 cup whipping cream with 1 cup whole milk or 1 cup half-and-half and still have a rich and satisfying side dish.”
Ingredients
Serves 6
- 4 medium potatoes, peeled, cubed
- 2 cups fresh or frozen corn kernels
- 6 tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 1 cup milk
- 1 cup whipping cream
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
1
Place potatoes in a medium saucepan; add enough water to cover. Bring to a boil over medium-high heat. Boil potatoes until partially cooked, about 5 minutes. Drain well.
2
Grease a medium casserole. Combine potatoes and corn in prepared casserole. Preheat oven to 350°F.
3
Melt butter in a medium saucepan. Add flour; mix well. Add milk, cream and chicken broth. Cook, stirring constantly, until thick, about 5 minutes. Stir in salt and pepper.
4
Pour sauce over potatoes and corn. Bake until gratin is lightly browned, about 45 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you are in a hurry, you can substitute 1 can of cream of chicken soup, thinned with 1/3 cup milk, for the sauce in step 3.
Great Pairings
Baked Beef Braciole
Canned tomatoes are the lowest-priced during the fall-so purchase them by the case. They will keep for over a year, giving you the best value for canned tomatoes no matter what the season.
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