Corn Au Gratin
Indulge in the creamy, cheesy delight of Corn Au Gratin, a comforting casserole that's perfect for family dinners, holiday feasts, or potlucks. This delectable recipe features tender corn kernels bathed in a rich, velvety béchamel sauce made with milk, heavy cream, and a hint of paprika for a subtle kick. Topped with a golden crust of buttery panko breadcrumbs and a blend of sharp cheddar and Parmesan cheese, every bite is a heavenly combination of creamy and crunchy textures. Ready in just 50 minutes, this easy-to-make dish is the ultimate side for showcasing the natural sweetness of corn. Garnish with fresh parsley for a touch of color, and serve it hot to win over everyone at the table!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoons freshly ground black pepper
- 0.5 teaspoons paprika
- 1 tablespoon granulated sugar
- 4 cups frozen or fresh corn kernels
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in the flour to form a smooth paste, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon (about 4-5 minutes).
Season the sauce with kosher salt, black pepper, paprika, and sugar. Stir to combine.
Add the corn kernels to the sauce, mixing well to evenly coat the corn in the creamy mixture. Remove the pan from the heat and stir in the shredded cheddar cheese until fully melted and incorporated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the grated Parmesan, panko breadcrumbs, and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the corn mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling around the edges.
Remove the dish from the oven and let it cool slightly for about 5 minutes. If desired, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 89.9 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2329 mg | 179% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
