Tuesday, November 23, 2010

Potato and Corn Gratin

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

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.