Ingredients for Scalloped Potatoes Corn Casserole
- 3 medium potatoes, thinly sliced
- 1 (15 ounce) can whole kernel corn, drained
- 1 tablespoon butter, cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
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How to Make Scalloped Potatoes Corn Casserole
- Preheat oven to 350°F (175°C). Grease an 11x7x2 inch baking dish.
- In a large bowl, combine the sliced potatoes with heavy cream, salt, and pepper. Toss gently to coat.
- Layer half of the potatoes in the prepared baking dish.
- Spread the drained corn evenly over the potatoes.
- Top with the remaining potatoes.
- Dot the top with butter pieces. Sprinkle with cheddar cheese (optional).
- Pour milk into each corner of the baking dish.
- Bake for 1 to 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
35g
Fat
1g
Carbs
28g