Crunchy Corn Gratin
Elevate your side dish game with this irresistible Crunchy Corn Gratin—a rich, creamy blend of sweet corn enveloped in a velvety cheddar and Parmesan cheese sauce, topped with a golden, buttery panko breadcrumb crust. This comforting casserole combines fresh (or frozen) corn kernels with a homemade roux, infused with just the right amount of paprika and black pepper for a subtle kick. Baked to bubbling perfection in just 30 minutes, it’s an easy yet decadent crowd-pleaser for holidays, potlucks, or weeknight dinners. Garnish with fresh parsley for a touch of brightness, and serve warm for ultimate indulgence. Keywords: creamy corn gratin, cheesy side dish, baked corn casserole, breadcrumb topping, holiday side dishes.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (or thawed frozen corn)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or similar-sized gratin dish with butter or non-stick spray.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens into a smooth, creamy sauce (about 3-4 minutes).
Remove the pan from the heat and stir in the sharp cheddar cheese and half of the Parmesan cheese until fully melted. Season the sauce with salt, black pepper, and paprika.
Fold in the corn kernels, ensuring they are evenly coated with the cheese sauce. Pour the mixture into the prepared baking dish and spread into an even layer.
In a small bowl, combine the panko breadcrumbs, the remaining Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated with oil.
Sprinkle the breadcrumb mixture evenly over the corn and cheese mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Remove the gratin from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 71.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1760 mg | 135% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2951 mg | 63% | |
*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.
