Scalloped Potatoes & Corn Casserole

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.

Ingredients Nutrition

  • 5 medium potatoes, peeled and sliced
  • 2 (14 3/4 ounce) cans cream-style corn
  • butter (dot here and there)
  • salt (to taste)
  • pepper (to taste)
  • milk (tiny amount in corners)


  1. Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
  2. Pour cream corn over potatoes.
  3. Dot with butter.
  4. Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
  5. Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
Most Helpful

These were really good. i left out the butter and milk but did add a little water to the corners. I did sprinkle on about 1/2 tsp garlic powder and about 3/4 tsp onion powder before adding the corn. I baked mine covered and then when they were done I uncovered for an additional 15 minutes. These are easy and healthy. Thanks for the recipe.

Cilantro in Canada October 14, 2008

Nice change of pace from other potato casseroles. I made a half recipe in a round casserole pan. I did not add any milk, and the potatoes were plenty moist without it.

Ginny Sue September 04, 2006

Excelllent side dish. I only used one can of cream corn but did add extra milk. May add some cheese next time, however, it was terrific just as posted. Thanks looneytunesfan

Tebo May 21, 2006