Potato Corn Gratin
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 Potato Corn Gratin.
4 medium potatoes, peeled, cubed
2 cup fresh or frozen corn kernels
6 Tbsp butter or margarine
6 Tbsp all-purpose flour
1 cup milk
1 cup whipping cream
1 cup chicken broth
1 tsp salt
1/2 tsp pepper
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.
Grease a medium casserole. Combine potatoes and corn in prepared casserole. Preheat oven to 350°F.
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.
Pour sauce over potatoes and corn. Bake until gratin is lightly browned, about 45 minutes.
Potato Corn Gratin tip: 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.