Scalloped Potatoes Corn Casserole
Creamy, cheesy, and irresistibly comforting, this Scalloped Potatoes Corn Casserole is the perfect side dish for any occasion. Featuring tender layers of thinly sliced russet potatoes, sweet corn kernels, and a velvety homemade cream sauce, this oven-baked casserole is topped with a golden blanket of cheddar and Parmesan cheese for a flawlessly crispy finish. With just the right blend of garlic, butter, and seasoning, every bite bursts with cozy flavors that pair beautifully with roasted meats, holiday spreads, or even as a standalone vegetarian delight. Quick to prepare and easy to assemble, this crowd-pleasing recipe is sure to become a go-to favorite for dinner parties and weeknight meals alike.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 15 ounces Canned corn kernels
- 2 cups Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in the salt, black pepper, and garlic powder. Remove the sauce from heat.
Drain the canned corn and set it aside.
Spread one-third of the potato slices evenly over the bottom of the prepared baking dish. Top with one-third of the corn and pour one-third of the cream sauce over the layers. Sprinkle with one-third of the cheddar cheese.
Repeat the layering process two more times, ending with a layer of cheddar cheese on top. Sprinkle the Parmesan cheese evenly over the final layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 47.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2798 mg | 215% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5333 mg | 113% | |
*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.
