This oven baked 4-ingredient creamed corn potato bake is the kind of old-fashioned casserole that earns a permanent place in the dinner rotation. Thinly sliced potatoes bake up tender under a creamy blanket of creamed corn, creating a humble, comforting side dish with a lightly golden top and rich texture. It is especially useful when you want something budget-friendly, easy to assemble, and satisfying enough for a Sunday supper or holiday table.
Serve this potato bake alongside roast chicken, baked ham, meatloaf, pork chops, or simple grilled sausages. A crisp green salad, buttered green beans, or steamed broccoli balance the richness nicely, and warm dinner rolls are perfect for catching any creamy spoonfuls left on the plate.
Oven Baked 4-Ingredient Creamed Corn Potato Bake
Servings: 6 to 8
Ingredients
2 pounds potatoes, peeled and thinly sliced
1 can (14 to 15 ounces) creamed corn
1 cup heavy cream or half-and-half
1 teaspoon salt, plus more to taste
Directions
1. Preheat the oven to 375°F and lightly grease a medium baking dish or casserole dish.
2. Arrange half of the sliced potatoes in an even layer in the dish and sprinkle with a little of the salt.
3. Spoon half of the creamed corn over the potatoes, then drizzle with half of the cream.
4. Repeat with the remaining potatoes, salt, creamed corn, and cream, spreading the top as evenly as possible.
5. Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for 25 to 35 minutes more, until the potatoes are tender and the top is lightly golden.
6. Let the bake rest for 10 minutes before serving so the layers can settle and the sauce can thicken slightly.
Variations & Tips
Add Onion: For a little more savory depth, add a thin layer of very finely sliced onion between the potato layers. This keeps the spirit of the simple casserole while giving it more old-fashioned flavor.
Use Russet or Yukon Gold Potatoes: Russets bake up softer and absorb more of the creamy mixture, while Yukon Golds hold their shape a bit better and add a naturally buttery flavor. Either works well, so use what you prefer.
Check for Tenderness: Because potato slice thickness can vary, start testing the center with a knife near the end of baking. If the knife does not slide in easily, cover the dish again and continue baking in 10-minute increments.
Make It Richer: If you want a more indulgent casserole, use all heavy cream instead of half-and-half. The finished texture will be a little silkier and more custardy.
Brown the Top More: For a deeper golden finish, place the uncovered casserole under the broiler for 1 to 2 minutes at the end. Watch it closely so the creamy topping does not scorch.