Description

This Cheesy Scalloped Potatoes with Sweet Corn dish is a delightful twist on the classic comfort food, combining layers of tender potatoes with the sweetness of corn, all smothered in a rich and creamy cheese sauce. Perfect as a side dish or a stand-alone meal, the combination of cheddar and Parmesan cheeses brings a deep, savory flavor that complements the sweet corn perfectly. Whether you’re making this for a family dinner or a special occasion, it’s guaranteed to become a crowd favorite with its melt-in-your-mouth texture and cheesy goodness.

Ingredients

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups fresh or frozen sweet corn kernels
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Preparation Method

Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or cooking spray to prevent sticking.
Prepare the Potatoes:

Peel and thinly slice the russet potatoes using a sharp knife or mandoline to get even slices, about 1/8-inch thick. Set aside.
Sauté the Onion and Garlic:

In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Make the Creamy Sauce:

Pour the 2 cups of heavy cream into the skillet with the sautéed onions and garlic. Bring the mixture to a simmer, stirring occasionally. Season with salt and pepper to taste. Remove the skillet from the heat and stir in the grated cheddar and Parmesan cheeses, whisking until the cheese is melted and the sauce is smooth.
Assemble the Dish:

In the prepared baking dish, arrange half of the sliced potatoes in an even layer. Sprinkle 1 cup of sweet corn kernels evenly over the potatoes. Pour half of the creamy cheese sauce over the corn and potatoes, making sure the sauce covers everything. Repeat the layers: add the remaining potatoes, followed by the remaining corn kernels, and top with the rest of the cheese sauce.
Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve:

Once baked, remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and flavor, if desired.

Tips and Conclusion

Add some protein: For a heartier dish, you can add cooked bacon bits, diced ham, or even cooked chicken between the layers of potatoes and corn.
Make it ahead: This dish can be assembled in advance and refrigerated for up to 24 hours. Simply bake it when you're ready to serve.
Vegetable options: If you want to add more vegetables, consider layering in some sautéed mushrooms, spinach, or bell peppers for additional texture and flavor.
Cheese varieties: For a different flavor profile, you can swap out cheddar cheese for Gouda or Swiss, which both melt beautifully and bring a slightly different flavor to the dish.

This Cheesy Scalloped Potatoes with Sweet Corn dish combines the best of both worlds: the creamy richness of scalloped potatoes and the sweetness of corn. With layers of tender potatoes, flavorful corn, and a rich cheese sauce, it’s a dish that’s both comforting and decadent. Whether you're serving it as a side or the star of the meal, everyone will love digging into this savory and satisfying casserole!