Best 2 Sweet Corn And Potato Gratin Recipes

Indulge in a delightful culinary journey with this collection of sweet corn and potato gratin recipes, a symphony of flavors that will tantalize your taste buds. From classic gratins to innovative twists, these recipes offer a diverse range of options to suit every palate. Embark on a culinary adventure as you explore the vibrant combination of sweet corn and potatoes, enhanced by creamy sauces, aromatic herbs, and a symphony of spices. Each recipe promises a unique flavor profile, whether you prefer a traditional gratin with a golden-brown crust, a vegetarian version bursting with fresh vegetables, or a spicy gratin with a kick. Prepare to be captivated by the harmonious blend of textures and flavors in these delectable dishes.

Let's cook with our recipes!

SWEET CORN AND POTATO GRATIN

Sweet Corn and Potato Gratin image

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! -Jennifer Olson, Pleasanton, California

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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., 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 until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 213 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 452mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SO-CAL SWEET POTATO AND POTATO GRATIN

So-Cal Sweet Potato and Potato Gratin image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 poblano peppers
Unsalted butter, for the baking dish
2 cups heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon ground cumin
1 garlic clove, finely grated
3 sweet potatoes
2 russet potatoes
1 cup crumbled Cotija

Steps:

If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
Let stand 10 minutes before serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gratin.
Use a combination of sweet and starchy potatoes. This will give your gratin a nice balance of flavors and textures.
Don't overcook the vegetables. You want them to be tender, but still have a little bit of bite to them.
Use a good quality cheese. This is another important flavor component in your gratin.
Don't be afraid to experiment with different herbs and spices. This is a great way to add your own personal touch to the dish.
Make sure to preheat your oven before baking the gratin. This will help to ensure that it cooks evenly.
Let the gratin rest for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Corn and potato gratin is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for a weeknight meal or a special occasion. With its creamy, cheesy sauce and crispy, golden crust, it's sure to be a hit with everyone at the table.