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Scalloped Potatoes with Corn

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Scalloped Potatoes with Corn
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 9
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Sure to become a holiday staple, this delicious side combines two family favorites – scalloped potatoes and corn.
Updated Sep 20, 2016

Ingredients

Topping

  • 1 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 1/4 cup butter, melted
  • 2 teaspoons chopped fresh rosemary leaves, if desired
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
  • 2
    In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
  • 3
    Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

Tips from the Betty Crocker Kitchens

  • tip 1
    Panko crispy bread crumbs are large crispy crumbs that make a really crunchy topping. The product can be found with other bread crumbs or the Asian aisle at your grocery store.
  • tip 2
    This can be made using the same amount of milk instead of half-and-half. The higher the fat content in the milk, the richer the sauce will be. Make as directed, except add 2 tablespoons of butter with the water and sauce mix.

Nutrition

330 Calories, 13g Total Fat, 8g Protein, 46g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
650mg
27%
Potassium
600mg
17%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
8%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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