Corn & potato gratin with Gruyère
Thinly sliced potatoes baked with corn, milk and a golden cheese top.
Before you start
Serves 6 as a side. Contains milk. Use a vegetarian-suitable cheese if required.
Ingredients
- 750 g potatoes, sliced about 3 mm thick
- 200 g drained corn
- 400 ml milk
- 100 ml cream
- 100 g grated Gruyère
- 1 garlic clove, crushed
- Black pepper
- Butter for the dish
Method
- Heat oven to 180°C/350°F. Butter a medium baking dish.
- Layer potato slices with corn, garlic, pepper and half the cheese. Mix milk with cream and pour over.
- Cover and bake about 50 minutes. Remove cover, add remaining cheese and bake another 20–30 minutes, until potatoes are completely tender and the dish is bubbling.
- Rest for 10 minutes before serving. If potatoes are not tender, cover again and continue cooking.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance