Potato Corn Casserole
Creamy, cheesy, and irresistibly comforting, this Potato Corn Casserole is a hearty side dish that’s perfect for any family gathering or holiday table. Featuring tender slices of russet potatoes, sweet bursts of corn, and a luscious cheese sauce made with sharp cheddar and cream cheese, this oven-baked casserole is topped with golden, crispy panko breadcrumbs and Parmesan for the ultimate savory crunch. With simple ingredients like garlic powder and onion powder adding subtle depth of flavor, this dish is an easy way to elevate your meal. Ready in just over an hour and serving up to eight, this casserole is a satisfying blend of textures and flavors that will have everyone coming back for seconds. Don’t forget the optional sprinkle of fresh parsley for a pop of color and freshness! Perfect for comfort food lovers, this recipe is a must-try and well-suited for potlucks, celebrations, or cozy family dinners.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups frozen corn kernels
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 0.5 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside.
Bring a large pot of water to boil and partially cook the potato slices for 5 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 minute.
Gradually whisk in the milk, ensuring there are no lumps. Cook until slightly thickened, about 3-4 minutes.
Add the cream cheese to the sauce and stir until melted and smooth. Then, add the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until well combined and creamy.
In a large mixing bowl, combine the partially cooked potatoes, corn, and cheese sauce. Mix gently to coat evenly.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, grated Parmesan, and olive oil until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the casserole in an even layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Optional: Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 438.6 g | 159% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 70.2 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3023 mg | 233% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 8813 mg | 188% | |
*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.
