Creamy Corn and Potato Gratin

Ingredients

Butter

3 tablespoons, melted (for greasing and topping)

Breadcrumbs

1 cup, preferably panko for extra crunch

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh thyme

2 teaspoons, chopped (plus extra for garnish)

Garlic

2 cloves, minced

Grated Parmesan cheese

1 cup

Heavy cream

1 cup

Frozen corn

2 cups, thawed

Potatoes

4 medium, peeled and thinly sliced (about 2 pounds)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced potatoes, thawed corn, heavy cream, grated Parmesan cheese, minced garlic, chopped thyme, salt, and pepper. Mix well to ensure the potatoes and corn are evenly coated with the creamy mixture.
3. Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly to promote even cooking.
4. In a small bowl, combine the breadcrumbs with the melted butter. Mix until the breadcrumbs are well coated, then sprinkle the breadcrumb mixture generously over the top of the potato and corn mixture.
5. Cover the baking dish with aluminum foil and bake for 30 minutes to allow the flavors to meld and the potatoes to soften.
6. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin cool for a few minutes before serving. Garnish with additional fresh thyme if desired. Enjoy this rich and comforting dish!