A cozy, old-fashioned casserole made with tender potatoes, sweet corn, creamy sauce, and plenty of melted cheese. It’s rich, comforting, and perfect as a family side dish.
Ingredients
For the Potato & Corn Bake:
2½ pounds potatoes, peeled and thinly sliced
2 cups sweet corn, drained if using canned
1 small yellow onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
2 tablespoons fresh parsley, chopped
For the Topping:
½ cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter
¼ cup breadcrumbs
1 tablespoon chopped fresh parsley
Instructions
Prepare the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Prepare the potatoes:
Peel the potatoes and slice them into thin, even slices, about ⅛-inch thick. Keeping the slices similar in thickness helps them cook evenly.
Make the creamy sauce:
Melt 3 tablespoons of butter in a saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the flour:
Sprinkle the flour over the onions and whisk continuously for about 1 minute to cook out the raw flour taste.
Add milk and cream:
Slowly pour in the milk while whisking constantly. Add the heavy cream and continue whisking until the mixture becomes smooth.
Season:
Add garlic powder, onion powder, salt, black pepper, and dried thyme. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
Add cheese:
Remove the saucepan from the heat. Stir in 1 cup cheddar, ½ cup mozzarella, and sour cream until the cheese melts and the sauce becomes creamy.
Combine the vegetables:
Place the sliced potatoes and corn in a large bowl. Pour the creamy cheese sauce over them and gently toss until everything is coated.
Layer the casserole:
Transfer the mixture to the prepared baking dish. Spread it into an even layer.
Prepare the topping:
In a small bowl, combine the breadcrumbs with 2 tablespoons melted butter.
Add the topping:
Sprinkle ½ cup cheddar and Parmesan over the casserole. Add the buttered breadcrumbs evenly across the top.
Cover and bake:
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Finish baking:
Remove the foil and continue baking for another 20–25 minutes, until the potatoes are completely tender and the top is golden and bubbling.
Rest:
Remove from the oven and let the casserole rest for 10–15 minutes. This allows the creamy sauce to thicken slightly.
Garnish:
Sprinkle with fresh parsley before serving.
Serve:
Serve warm as a side dish with roasted chicken, beef, pork, or a fresh green salad.
Prep Time:
20 minutes
Cook Time:
1 hour 5–10 minutes
Resting Time:
10–15 minutes
Total Time:
Approximately 1 hour 40 minutes
Servings:
8–10 servings
Nutritional Information
Approximate nutrition per serving, based on 10 servings:
Calories: 365 kcal
Protein: 11 g
Total Fat: 19 g
Saturated Fat: 11 g
Carbohydrates: 39 g
Dietary Fiber: 4 g
Total Sugars: 6 g
Added Sugars: 1 g
Cholesterol: 55 mg
Sodium: 620 mg
Potassium: 780 mg
Nutrition values are estimates and can vary depending on the brands and exact quantities used.
Allergen Information
Contains: Milk/dairy
Contains: Wheat/gluten from all-purpose flour and breadcrumbs
May contain: Soy, depending on the cheese and breadcrumb brands
Eggs: Not required
Peanuts: Not required
Tree nuts: Not required
Nut Information
This recipe contains no nuts as written.
Optional nuts:
¼ cup chopped pecans can be added to the topping for a crunchy texture.
¼ cup chopped walnuts can also be used.
If adding nuts, check all packaged ingredients for possible cross-contact if serving someone with a nut allergy.
Q/S – Questions & Tips
Q: Can I use frozen corn?
S: Yes. Thaw and drain the corn well before adding it to the casserole.
Q: Can I use canned corn?
S: Absolutely. Drain it thoroughly before using.
Q: Do I need to boil the potatoes first?
S: No. Thinly sliced raw potatoes cook directly in the creamy sauce. Make sure the slices are thin and even.
Q: Why are my potatoes still firm?
S: The slices may be too thick, or your oven may cook slightly cooler. Cover the casserole and bake longer until a fork easily slides through the potatoes.
Q: Can I prepare this casserole ahead of time?
S: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Add about 10–15 extra minutes to the covered baking time if baking directly from the refrigerator.
Q: Can I make it without breadcrumbs?
S: Yes. Simply leave them off and use extra cheese for a cheesy golden topping.
Q: Can I add bacon?
S: Yes. About 6–8 slices of cooked, crumbled bacon make a delicious addition.
Q: Can I add ham?
S: Yes. Diced cooked ham can be mixed into the potato and corn layers for a heartier casserole.
Q: Can I use different cheese?
S: Yes. Monterey Jack, Colby, Gruyère, or a cheddar blend can be substituted for some or all of the cheese.
Q: How do I store leftovers?
S: Cover and refrigerate leftovers for up to 3–4 days.
Q: How do I reheat it?
S: Reheat individual portions in the microwave, or cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through.
Q: Can I freeze it?
S: Yes, although the creamy sauce may change slightly in texture after thawing. For best results, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: Can I make it vegetarian?
S: Yes. The recipe is vegetarian as written, provided the cheeses, Parmesan, and breadcrumbs you use are vegetarian-friendly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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