Potato Corn Bake
Indulge in the rich, comforting flavors of this Potato Corn Bake, a heavenly combination of tender Yukon Gold potatoes, sweet corn kernels, and a luscious, garlic-infused cream sauce. Topped with melted cheddar and Parmesan cheeses, this golden casserole boasts layers of creamy decadence perfect for family dinners or holiday gatherings. With just 20 minutes of prep time and a bubbling, cheesy finish from the oven, this dish is as easy to make as it is satisfying. Garnished with a sprinkle of fresh parsley for a pop of color and brightness, this potato and corn casserole is a crowd-pleasing side dish that pairs beautifully with roasted meats or a crisp green salad. Perfect for potlucks or cozy nights at home, it’s comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 cups Corn kernels (fresh, frozen, or canned)
- 1.5 cups Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and thinly slice the Yukon Gold potatoes into rounds, about 1/8-inch thick. Set them aside.
If using frozen corn, thaw it completely. If using canned corn, drain it well.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour the heavy cream into the saucepan with the garlic. Add salt and black pepper, then stir to combine. Heat the mixture until warmed through but not boiling. Remove from heat.
Layer half of the sliced potatoes evenly at the bottom of the prepared baking dish. Spread 1 cup of corn kernels over the potatoes.
Pour half of the cream mixture evenly over the potatoes and corn, then sprinkle half of the shredded cheddar cheese on top.
Repeat the layers with the remaining potatoes, corn, cream mixture, and cheddar cheese.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the dish from the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 33.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1435 mg | 110% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 6278 mg | 134% | |
*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.
