Potato and Corn Gratin
4 to 6 servings
2 pounds potatoes, peeled and sliced into thin rounds
Salt and ground white pepper, to taste
1 cup of frozen corn
5 tablespoons of butter cut into small pieces
2 cups buttermilk
2 tablespoons minced fresh chives or green onions for garnish
optional:
add bacon pieces that have been fried crisp
Preheat oven to 375 degrees F. Generously butter a 9 x 12-inch gratin or other baking dish. Arrange half of the potato slices in a single layer in the bottom of the dish, overlapping slightly. Season with salt and pepper. Sprinkle with 1/2 cup corn, sprinkle 1/2 of the bacon if using, and dot with 2 1/2 tablespoons of butter. Repeat layering. Pour buttermilk over. Bake until milk is absorbed and potatoes start to brown, about 1 to 1 1/4 hours. Sprinkle with minced chives or green onion and serve.
