Description
A rich and cheesy potato and corn casserole with a hint of smoky gouda, perfect for pairing with any grilled main course.
Ingredients
3 lbs Yukon Gold potatoes, sliced into 1/4 inch rounds
2 cups fresh sweet corn kernels
1 large yellow onion, diced
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
2 cups sharp cheddar cheese, shredded
1 cup smoked gouda, shredded
1 tsp smoked paprika
3 tbsp unsalted butter
Salt and pepper to taste
Instructions
Step 1: Preheat oven to 375°F and grease a 9x13 inch baking dish with butter.
Step 2: Sauté onions and garlic in butter until soft and translucent.
Step 3: Add heavy cream, broth, and spices to the pan and simmer gently.
Step 4: Layer potatoes and corn in the baking dish, pouring the warm cream sauce and half the cheese between layers.
Step 5: Cover with foil and bake for 45 minutes.
Step 6: Uncover, top with remaining cheese, and bake for an additional 20 minutes until golden.
Notes
Ensure potatoes are sliced thinly for the best texture. Use a mandoline for precision.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
