cheesy side dish

A fabulously easy cheesy corn casserole, a perfect side dish for holiday dinners.

Cheesy Creamed Corn Casserole

sweet cream style golden corn

corn muffin mix

sour cream

unsalted butter, melted

cheddar cheese (shredded (about 1½ cups), divided)

Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish; set aside.

In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

A classic potato gratin made with sweet potato

Sweet Potato Gratin with Gruyère

heavy cream

garlic

potatoes

thyme

salt

black pepper

Gruyère cheese

Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9x13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming.

Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

Cover the dish with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.

This chipotle sweet potato gratin is a little spicy and VERY cheesy! It&#39;s easy to make using just a few ingredients and it&#39;s a nice twist on an old favorite.

Chipotle Sweet Potato Gratin

sweet potatoes

chipotle chiles (or more)

tbsp adobo sauce (or more)

½ tsp kosher salt

parmesan cheese

monterey jack cheese

gruyère cheese

Preheat the oven to 400 degrees F. Grate all three cheeses. (Unless using pre-grated.)

Use a vegetable peeler to peel the sweet potatoes, then slice them about ¼ inch thick. If your potatoes are large, cut the slices into half moons or quarters to ensure quick cooking. Put the sweet potato slices in a 9&quot; x 13&quot; casserole dish or similarly sized gratin dish.

Chop the chipotle chiles finely.

Place a medium skillet over medium heat. Add the heavy cream, salt, parmesan, chipotle chiles and adobo sauce. Stir occasionally and heat to the point that it just barely begins to simmer. Don&#39;t scorch the cream.

Pour the creamy chipotle sauce over the sweet potatoes, cover tightly with foil, and place in the oven. Bake for 30-40 minutes until the potatoes in the center of the dish are fork tender. WARNING: When you remove the foil to check the potatoes, be VERY careful! Hot steam will have built up underneath the foil and you could burn yourself. See note below.

When the potatoes are fork tender, remove the foil and place the casserole dish back in the oven for about 5 minutes to allow the sauce to thicken. Remove from oven and set the broiler to high.

Top the sweet potatoes with the monterey jack and gruyére cheeses and place under the broiler until the cheeses are melted and bubbling on top. Remove from oven and allow to stand 10 minutes before serving.

Top 3 cheesy side dish recipes from across the web

The most viewed cheesy side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Creamed Corn Casserole

Sweet Potato Gratin with Gruyère

Chipotle Sweet Potato Gratin

Top 3 cheesy side dish recipes from across the web

The most viewed cheesy side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Creamed Corn Casserole

Sweet Potato Gratin with Gruyère

Chipotle Sweet Potato Gratin

The most viewed cheesy side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine