Sweet Corn and Potato Casserole with Herbed Cheese

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, baked casserole featuring tender potatoes, sweet corn, and a crispy cheese topping, ideal for potlucks and family gatherings. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs potatoes, sweet corn, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 35 min Serves 8 American cuisine 280 cal/serving

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Ingredients

2 pounds, peeled and diced potatoes
2 cups (frozen or canned, drained) sweet corn
1 cup milk
1/2 cup heavy cream
4 tablespoons butter
1/2 cup, finely diced onion
2 cloves, minced garlic
2 tablespoons flour
1 cup, shredded cheddar cheese
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 375°F. Butter a 9x13-inch baking dish.
Step 2: Boil 2 pounds diced potatoes in salted water for 15 minutes until fork-tender. Drain completely.
Step 3: Melt 4 tablespoons butter in a saucepan over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, cooking 3 minutes until softened. Stir in 2 tablespoons flour and cook 1 minute, then whisk in 1 cup milk and 1/2 cup heavy cream until smooth.
Step 4: Cook sauce 5 minutes until thickened, then stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Remove from heat.
Step 5: Layer half the potatoes in baking dish, then spread 2 cups sweet corn, then remaining potatoes. Pour sauce over top, sprinkle with 1 cup shredded cheddar cheese, and bake 35 minutes until golden and bubbly.