Corn and Potato Gratin
Sweet Corn and Potato Gratin is the epitome of comfort food with a touch of summer flair. It reminds me of childhood weekends spent in my grandmother's kitchen, where we would prepare hearty meals that brought the whole family together. This dish is perfect for those nights when you want something warm and comforting but also full of the season's best produce. The combination of creamy potatoes and sweet corn is just irresistible, and the best part is it's pretty simple to throw together, even after a long day at work.
This gratin pairs beautifully with a simple side salad tossed with a light vinaigrette to balance out the richness. For protein, a grilled chicken breast or a piece of baked salmon works wonderfully. If you're hosting a gathering, serve this as a side dish at a barbecue or potluck — it's sure to be a crowd-pleaser!
Ingredients
4 large russet potatoes, peeled and thinly sliced
2 cups fresh or frozen sweet corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)
2 cups fresh or frozen sweet corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)
Directions
Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the onions and garlic, cooking until they are soft and translucent, about 5 minutes.
Add the cream to the skillet and bring to a simmer. Season with salt and pepper to taste.
Layer half of the potatoes in the prepared baking dish. Sprinkle half of the corn kernels over the potatoes. Pour half of the cream mixture over the corn and potatoes. Repeat with the remaining potatoes, corn, and cream mixture.
Sprinkle the cheddar cheese and Parmesan cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the potatoes are tender.
Let the gratin rest for about 10 minutes before serving. Garnish with fresh parsley, if desired
Variations & Tips
If you want to lighten things up a bit, you can use half-and-half or whole milk in place of the heavy cream, although the dish won't be as rich. Feel free to add some cooked bacon or pancetta for a bit of smoky flavor. For a touch of heat, sprinkle some crushed red pepper flakes into the cream mixture. Veggie lovers can throw in some sautéed bell peppers or zucchini for added color and nutrients
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