Crunchy Corn Gratin

Recipe by roslan

We really liked this recipe from Canadian Living, because it can be made ahead. The big thing for us is having a vegetable that stays hot, so that we're not always running for the microwave to heat veggies during dinner. This one definitely serves the purpose.

Top Review by Jules127

I made this along side a beef tenderloin au poivre, celery root mashed potatoes, haricot vert with shallots and red wine vinegar. My MIL and SIL could not stop raving about this, it stole the show!! I too liked it that it could be made ahead and it is different than the usual sides. My MIL says she will make it for next Thanksgiving and probably sooner.

Ingredients Nutrition


  1. In a saucepan, melt butter or oil over medium heat, cook onion, garlic, red and green peppers and thyme, stirring until onion is softened, about 3 minutes.
  2. Sprinkle with flour; cook stirring for 1 minute.
  3. Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
  4. Remove from heat; stir in cheese, salt and pepper.
  5. Mix in corn.
  6. Scrape all into a 4-cup casserole dish.
  7. Bake, covered at 400 degrees for 20 minutes.
  8. Meanwhile, in bowl toss together bread crumbs and butter.
  9. Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
  11. After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
  12. OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
  13. Thaw in the refrigerator.
  14. Increase the baking time by 5 to l0 minutes.

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