A warm, golden-brown Creamed Corn Gratin in a rectangular baking dish, featuring a rich, creamy corn base with melted cheddar cheese. The top is generously covered with crispy, toasted panko breadcrumbs and garnished with fresh green thyme sprigs. The dish looks deeply comforting and indulgent, ready to be served as a hearty vegetable side.

Creamed Corn Gratin with Cheddar and Thyme

American cuisine

Creamed Corn Gratin with Cheddar and Thyme

Step into a world of comforting deliciousness with this Creamed Corn Gratin, a timeless side dish that effortlessly elevates any meal. This gratin traces its roots to classic European baking techniques, adapted over generations to feature the sweet, sun-kissed flavor of corn. Picture plump, tender corn kernels, whether fresh off the cob or conveniently frozen, bathed in a luxuriously rich, velvety cream sauce. The magic truly begins with the addition of sharp cheddar cheese, melting into every crevice, creating an irresistible pull that speaks to the soul. Aromatic fresh thyme sprigs weave through the dish, offering delicate herbal notes that perfectly complement the sweetness of the corn and the tang of the cheese. Finally, it's crowned with a golden, crunchy breadcrumb topping, providing a delightful textural contrast that makes every spoonful an adventure. This dish transforms simple ingredients into an extraordinary experience, perfect for adding a touch of rustic elegance to holiday feasts, Sunday dinners, or even a cozy weeknight. It's a vegetable side dish that doesn't just fill a plate; it enriches the entire dining experience, inviting conversations and creating lasting memories. Master this delightful gratin and prepare to impress; it's a testament to how humble vegetables can be transformed into celebratory cuisine.

Preparation time
20 min
Cooking time
30 min
Total time
50 min
Servings
6

Instructions

Prepare the Gratin Base

  1. 1Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
  2. 2In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes.
  3. 3Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
  4. 4Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
  5. 5Remove from heat and stir in the corn kernels, 1 cup of shredded cheddar cheese, chopped fresh thyme, salt, and black pepper. Mix until the cheese is melted and everything is well combined.
  6. 6Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.

Add Topping and Bake

  1. 1In a small bowl, combine the panko bread crumbs and 1 tablespoon of melted butter. Toss to coat evenly.
  2. 2Sprinkle the buttered bread crumbs over the cheese layer in the baking dish.
  3. 3Bake for 25-30 minutes, or until the gratin is bubbly around the edges and the topping is golden brown and crispy.
  4. 4Remove from oven and let stand for 5-10 minutes before serving. Garnish with extra fresh thyme, if desired.

Nutrition Information

Calories
351 kcal
Protein
12 g
Fat
25 g
Carbs
19 g
NutrientPer serving
Calories351 kcal
Protein12 g
Fat25 g
Carbs19 g

Tips

  • For a flavor boost, gently roast your corn kernels before adding them to the cream sauce to deepen their natural sweetness.
  • If the breadcrumbs brown too quickly, loosely tent the gratin with foil for the remainder of the baking time.
  • This gratin can be prepared a day ahead, refrigerated, then baked until hot and bubbly, making it perfect for entertaining.

By Chef Michael Ilin