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Scalloped Potatoes with Corn
Scalloped Potatoes with Corn
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Elevate your holiday table with this delectable combo of creamy scalloped potatoes and sweet corn.
Ingredients:
  • 2 boxes Betty Crocker™ scalloped potatoes
  • 2 cups frozen whole kernel sweet corn
  • 1/4 cup grated Parmesan cheese
  • 3 3/4 cups water
  • 2 cups half-and-half
  • 1 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 1/4 cup butter, melted
  • 2 teaspoons chopped fresh rosemary leaves, if desired
Instructions:
  • Preheat oven to 400°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Add the potatoes from the scalloped potato boxes, frozen corn, and Parmesan cheese to the dish.
  • Heat water in a saucepan until boiling. Whisk in sauce mixes from scalloped potato boxes until dissolved. Add half-and-half. Pour the mixture over potatoes and corn in a baking dish. Bake for 30 to 35 minutes until potatoes are tender.
  • In a small bowl, combine Topping ingredients. Sprinkle the topping over the potatoes and corn. Bake for an additional 7 to 10 minutes until the topping is golden brown. Allow it to rest for 5 minutes before serving to let the sauce thicken.

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