This Golden Potato and Sweet Corn Bake is a fresh take on classic comfort food. It combines the natural sweetness of corn with tender Yukon Gold potatoes in a creamy, cheesy sauce, topped with crispy panko bread crumbs. Perfect for family gatherings or as a hearty side dish, this recipe brings a warm, satisfying balance of flavors and textures, ideal for any occasion.
Ingredients
- 1 medium onion, finely diced
- 3 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a hint of smoky flavor)
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
- 2 cups fresh or frozen corn kernels
- 1 can (8 ounces) cream-style corn
- 1/2 cup shredded sharp cheddar cheese (optional for extra creaminess)
- 1 cup panko bread crumbs
- 1 tablespoon olive oil (for mixing with panko topping)
Instructions
- Preheat Oven and Prepare Baking Dish
Preheat your oven to 375°F (190°C). Coat a 9×13-inch baking dish or casserole with a thin layer of butter or a quick spray of cooking oil. - Sauté Onion and Garlic
In a medium pot, heat 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until the aroma is released. - Make the Cream Sauce
Stir in the flour, salt, black pepper, and paprika (if using). Cook the flour mixture for about 1-2 minutes, stirring constantly, until it becomes a light golden color. Gradually whisk in the milk and heavy cream, continuing to stir until the sauce thickens, about 3-4 minutes. Once thickened, remove from heat. - Layer the Potatoes and Corn
In the prepared baking dish, arrange half of the potato slices in an even layer. Sprinkle half of the fresh or frozen corn over the potatoes, followed by half of the cream-style corn. Pour half of the cream sauce over the layer, and repeat the layering process with the remaining potatoes, corn, cream-style corn, and sauce. - Add Cheese Layer (Optional)
To enhance the flavor, evenly sprinkle a generous layer of shredded sharp cheddar cheese on top. This step is optional but adds a deliciously creamy and cheesy element to the bake. - Prepare and Add the Topping
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and a drizzle of olive oil. Stir until the crumbs are evenly coated, then sprinkle this mixture over the top of the layered dish for a crunchy, golden topping. - Bake
Wrap the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and crispy. - Serve and Enjoy
Allow the dish to rest for a few minutes before serving. Top with freshly chopped herbs like parsley or chives, if desired. Serve warm, either as a hearty side or paired with a refreshing green salad for a complete meal.
Conclusion
This Golden Potato and Sweet Corn Bake is the ultimate blend of creamy, cheesy, and crunchy. With layers of tender potatoes and sweet corn, it’s a dish that warms you up from the inside out. Perfect for weeknight dinners or festive family gatherings, this bake will become a go-to recipe in your kitchen. Enjoy every flavorful bite!