Sweet Corn Casserole
Sweet Corn Casserole Recipe (with lashings of Cheddar)
This is an immensely popular dish in our household, and our youngest daughter’s favourite dish.
It’s very simple to make and our teenage daughters love to make and share this meal with us.
What you need
milk and/or creme fraiche
freshly ground black pepper and sea salt
casserole dish with oven proof lid
What to do
I’ve not included specific amounts, as they vary according to the size of your cooking pot and the number of people eating it.
Slice the potatoes finely, grate the cheese and chop the onions finely. Then proceed to place them in layers through the pot. Starting with a thin layer of potatoes, you then add a layer of sweetcorn, then cheese, onions, then repeat the process until the dish is half full. Don’t make it too deep, as it takes too long to cook. Ensure you season at regular intervals with freshly ground pepper and a little salt, not too much as the Cheddar cheese is already quite salty. Add enough milk at the end to ensure the base of the casserole is covered by about an inch and place into an oven at 180C/ gas mark 5 for an hour with the casserole lid on.
Bonne Appétit! x
About the Author (Author Profile)
Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca’s days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.