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
Instructions
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.
Stir in corn and cream-style corn. Transfer to an 8-in. square
baking dish coated with cooking spray.
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.
Nutrition Facts- 3/4 cup equals 213 calories, 6 g fat (3 g saturated
fat), 14 mg cholesterol, 452 mg sodium, 37 g carbohydrate, 3 g
fiber, 5 g protein. Diabetic Exchanges- 2 starch, 1 fat.
Originally Submitted
1/2/2012
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