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Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or cooking spray to prevent sticking.
Prepare the Potatoes:
Peel and thinly slice the russet potatoes using a sharp knife or mandoline to get even slices, about 1/8-inch thick. Set aside.
Sauté the Onion and Garlic:
In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Make the Creamy Sauce:
Pour the 2 cups of heavy cream into the skillet with the sautéed onions and garlic. Bring the mixture to a simmer, stirring occasionally. Season with salt and pepper to taste. Remove the skillet from the heat and stir in the grated cheddar and Parmesan cheeses, whisking until the cheese is melted and the sauce is smooth.
Assemble the Dish:
In the prepared baking dish, arrange half of the sliced potatoes in an even layer. Sprinkle 1 cup of sweet corn kernels evenly over the potatoes. Pour half of the creamy cheese sauce over the corn and potatoes, making sure the sauce covers everything. Repeat the layers: add the remaining potatoes, followed by the remaining corn kernels, and top with the rest of the cheese sauce.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve:
Once baked, remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and flavor, if desired.
Tips and Conclusion
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