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Potatoes Au Gratin with Corn and Gruyere

An easy to make, traditional, cheesy baked casserole with Yukon Gold potatoes and sweet corn
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Side Dish
Cuisine American, French
Servings 12

Equipment

  • mandoline

Ingredients
  

  • 3 lbs. Yukon Gold potatoes
  • 3 cups corn kernels about 5 ears of corn, or canned
  • 1 3/4 cups heavy cream
  • 3 1/2 cups Gruyere cheese grated
  • 3 Tbsp. butter
  • 3 cloves garlic
  • chives garnish, optional

Instructions
 

  • Preheat oven to 375 degrees.
  • Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
  • Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
  • Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
  • Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
Keyword cheese, gluten free, holiday, side dish
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