Corn and Potato Bake
A comforting and cheesy casserole featuring layers of tender potatoes and sweet corn. This simple bake is topped with golden-brown melted cheese, making it a perfect side dish or a satisfying vegetarian main.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 405 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 750 gstarchy potato, peeled and cut into 2cm cubes
- 300 gsweetcorn, frozen, or canned and drained
- 120 mlmilk
- 30 gunsalted butter
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
mixture
- 60 gcheddar cheese, grated
topping
- 60 gcheddar cheese, grated
garnish
- 1 tbspfresh parsley, finely chopped(optional)
Equipment
cheese grater · colander · large pot · cutting board · knife · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and lightly grease a 2-litre (approximately 20x20cm) baking dish.
About 2 min
Cook’s note: Greasing the dish prevents the bake from sticking and makes cleanup easier.
- 2
Place the cubed potatoes in a large pot and cover with cold, salted water.
About 2 min
- 3
Bring the pot to a boil and cook the potatoes for 10-15 minutes, or until just tender when pierced with a fork.
About 15 min
Cook’s note: Be careful not to overcook the potatoes, as they will continue to cook in the oven.
- 4
Drain the potatoes thoroughly in a colander and return them to the hot, empty pot.
About 2 min
- 5
Add the butter, milk, salt, and black pepper to the potatoes, then gently stir to coat everything.
About 2 min
Cook’s note: The heat from the potatoes will melt the butter and warm the milk.
- 6
Gently fold in the sweetcorn and the cheddar cheese designated for the mixture.
About 2 min
Cook’s note: Stir gently to avoid mashing the potatoes completely; some texture is desirable.
- 7
Transfer the potato mixture to the prepared baking dish and spread it into an even layer.
About 2 min
- 8
Sprinkle the remaining cheddar cheese for the topping evenly over the surface.
About 1 min
- 9
Bake for 20-25 minutes, until the cheese is melted, golden brown, and the casserole is bubbly.
About 25 min
Cook’s note: If you want a crispier top, you can place it under the broiler for the last 1-2 minutes, watching carefully.
- 10
Remove from the oven and let it rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the casserole to set, making it easier to serve.
- 11
Garnish with fresh parsley, if desired, and serve warm.
About 1 min
Per serving
Nutrition
- Calories
- 405kcal
- Protein
- 15g
- Carbs
- 50g
- Fat
- 17.6g
- Fibre
- 6.3g
- Sugar
- 6.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a whole dish in a 175°C (350°F) oven until warmed through.
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