POTATOES AND CORN
This comforting Potato and Corn bake is a simple yet satisfying dish, perfect for a weeknight meal. The combination of tender potatoes, sweet corn, and a buttery, cracker crumb topping creates a delightful blend of textures and flavors. This classic recipe is easy to prepare and offers a hearty, home-cooked taste that everyone will enjoy.
Ingredients
- 4 cups Potatoes, cooked and sliced (Quantity estimated (not specified in original recipe))
- 1 can Canned corn
- 1/4 cup Onion, grated (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 4 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 cup Cracker crumbs (Quantity estimated (not specified in original recipe))
- 2 cups Milk (Quantity estimated (not specified in original recipe))
Instructions
- 1Preheat the oven to 350°F (175°C). Butter a deep baking dish, holding a quart or more, with 1 tablespoon of butter.
- 2In the bottom of the prepared dish, place a layer of sliced potatoes. Top with a layer of corn (about half the can), sprinkle with grated onion, and season with salt, pepper, and a few bits of butter. Add another layer of potatoes, then the remaining corn, seasoning as before.
- 3Cover the whole with a layer of cracker crumbs. Dot well with butter. Pour milk over the dish until it comes to the top. Bake for 45 minutes, or until the potatoes are tender and the top is golden brown.