Corn Au Gratin
Make in 9x13 dish. Elevate your holiday spread with this Corn Au Gratin-–a cheesy, souffle-style side dish with a crispy cracker topping, perfect for potlucks!
Ingredients
- 3 eggs
- 1 ½ cups heavy whipping cream
- 1 Tbsp sugar
- ½ tsp salt
- ¼ tsp white pepper
- 2 14 oz bag frozen corn
- 2 sleeves Ritz Crackers, crushed and separated
- 2 ½ cups Sharp Cheddar cheese, grated and separated
- ½ cup unsalted butter
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9x13 pan by greasing it with the cube of butter. Set the unused butter aside.
- In a large bowl, whisk together the eggs with the heavy cream. Add the sugar, salt, and white pepper.
- Fold in the frozen corn.
- Crush the Ritz crackers in a ziplock bag. Add in half of the crackers into the egg mixture, plus ½ cup of the Sharp Cheddar cheese (shredded).
- Add the corn mixture to the baking dish and bake for 35 minutes. Remove from the oven.
- While baking, in a medium frying pan, add the remaining cube of butter and melt on medium heat; then add the rest of the crushed Ritz crackers. Saute until browned and the butter is melted in with the crackers.
- After removing the corn casserole from the oven, top with the remaining grated cheese and the browned crackers.
- Bake 25 to 35 minutes until golden brown and the center has firmed up (not soft or soggy). The last 10 minutes you may need to add foil on top of the dish, to not overcook the buttery crackers.
- Remove the dish from the oven and allow it to sit for 15 minutes. Top with a sprinkle of fresh chopped parsley; serve!
Nutrition Facts
Calories: 287kcal, Carbohydrates: 3g, Protein: 8g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 118mg, Sodium: 280mg, Potassium: 65mg, Fiber: 0.03g, Sugar: 2g, Vitamin A: 969IU, Vitamin C: 0.2mg, Calcium: 195mg, Iron: 0.3mg