This oven baked 3-ingredient sweet corn and potato casserole is the kind of humble, comforting dish that shows up at every good Midwestern Sunday supper. The recipe comes from my great aunt, who could stretch a few pantry staples into something that tasted like it took all afternoon. Here, thinly sliced potatoes and canned sweet corn are bound together with a generous pour of heavy cream, then baked until the top is deeply golden and the edges are bubbling. It’s practical, budget-friendly, and incredibly satisfying—exactly the sort of dish everyone asks for the recipe for, and then can’t believe it only uses three ingredients.
Serve this casserole hot, straight from the oven, with a simple green salad or steamed green beans to balance the richness. It pairs beautifully with roasted or grilled chicken, pork chops, or a baked ham, but it’s also substantial enough to stand on its own alongside a crisp slaw and sliced tomatoes in the summer. For brunch, tuck it beside scrambled eggs and fruit. Leftovers reheat well and make an excellent side for just about any roasted meat or a big pot of beans.
Oven Baked 3-Ingredient Sweet Corn and Potato CasseroleServings: 6
Ingredients
2 pounds russet or Yukon Gold potatoes, thinly sliced
2 cups canned sweet corn, well drained
2 cups heavy cream
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2- to 3-quart baking dish or a large, oven-safe serving bowl so the casserole releases easily after baking.
Rinse and peel the potatoes if desired, then slice them as thinly and evenly as you can, about 1/8 inch thick. The thinner slices help the potatoes cook through and become tender in the cream.
Spread a thin, even layer of potato slices over the bottom of the prepared dish, overlapping them slightly like shingles. Scatter a handful of sweet corn over the potatoes, distributing it evenly.
Continue layering potatoes and corn, ending with a layer of potatoes on top. Try to keep the top layer fairly even so it browns nicely in the oven.
Slowly pour the heavy cream over the layered potatoes and corn, aiming to distribute it across the entire surface. Gently tilt the dish if needed so the cream seeps down between the layers; you want the cream to come most of the way up the sides of the potatoes but not completely submerge the top.
Cover the dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 40 minutes, or until the potatoes are starting to become tender when pierced with the tip of a knife.
Carefully remove the foil and return the casserole to the oven. Continue baking uncovered for 25 to 35 minutes, or until the top is deeply golden, the cream is bubbling around the edges, and the potatoes are completely tender in the center.
Remove the casserole from the oven and let it rest for at least 10 minutes. This short rest allows the creamy sauce to thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the baking dish or transfer to a large serving bowl if you prefer a table-ready presentation.
Variations & Tips
Because this recipe is built on just three ingredients, each one does a lot of work. Choose starchy or all-purpose potatoes (russet or Yukon Gold) so they release enough starch to thicken the cream; waxy potatoes will stay firmer and give a looser texture. If your corn is unsalted, you may find the casserole tastes a bit flat—my great aunt always kept a salt shaker and black pepper on the table so everyone could season their own portion without technically adding ingredients to the base recipe. For a slightly lighter version, you can swap half of the heavy cream for whole milk; the casserole will be a bit less rich and slightly looser, but still comforting. If you ever decide to move beyond the strict three-ingredient rule, this base is very forgiving: a handful of shredded cheddar or Swiss between the layers, a sprinkle of chopped fresh herbs, or a dusting of paprika on top all play nicely with the sweet corn and potatoes. To make ahead, assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours; add 5 to 10 minutes to the covered baking time to compensate for the chill. Leftovers reheat well in a 350°F (175°C) oven, covered, until warmed through and re-crisped on top.
