Baked Corn and Potato Casserole with Cheddar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, cheesy casserole featuring sweet corn and tender potatoes, baked until golden and bubbly. This american-inspired one pot ready in about 65 minutes pairs (frozen, thawed) corn, medium potatoes, (shredded) cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Dice 2 medium potatoes into 1/2-inch cubes and boil in salted water for 10 minutes until tender. Drain and set aside.
  2. Step 2: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until smooth. Gradually whisk in 1/2 cup milk and cook, stirring constantly, until thickened (about 3 minutes).
  3. Step 3: Stir in 1 cup thawed corn, 1 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the sauce. Add the drained potatoes and mix until coated.
  4. Step 4: Transfer mixture to a greased 8x8-inch baking dish. Bake for 25-30 minutes until golden and bubbly around the edges. Rest for 10 minutes before serving.

Frequently asked questions

How long does Baked Corn and Potato Casserole with Cheddar take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Corn and Potato Casserole with Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (frozen, thawed) corn from drying out.

Can I substitute ingredients in Baked Corn and Potato Casserole with Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Corn and Potato Casserole with Cheddar for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Corn and Potato Casserole with Cheddar?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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