Classic Creamed Corn Au Gratin Recipes

CLASSIC CREAMED CORN AU GRATIN

Steps:

• Combine the corn, cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In a saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix well to combine.
• Set oven to broil.
• Place the corn in a casserole dish and sprinkle with grated Parmesan cheese.
• Broil under heat until browned.

SUMMIT HOUSE CLASSIC CREAMED CORN AU GRATIN

Steps:

• Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
• Simmer 5 minutes.
• Make a roux from butter and flour, add to corn, mix well and remove from heat.
• Transfer corn mixture to casserole.
• Sprinkle with Parmesan cheese and brown under broiler.

LAWRY'S CREAMED CORN

Steps:

• Melt butter in heavy saucepan.
• Add flour and salt, stirring to blend.
• Slowly add whipping cream, stirring constantly until thickened.
• Add sugar and corn, heat.
• For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
• Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

Steps:

• THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
• MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
• SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
• DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
• REDUCE heat to medium-low.
• ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
• SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
• REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
• GARNISH with thinly snipped chives and SERVE.
• GET READY to melt into your seat after just one taste!

CORNED BEEF AU GRATIN

Steps:

• Preheat oven to 350°F.
• Cut up corned beef into small cubes. Set aside.
• In sauté pan, lightly sauté onions, celery in the vegetable oil, just until soft. Let cool approximately 10-15 minutes.
• Stir together corned beef, sautéed vegetables, egg. Set aside.
• In same sauté pan, melt butter. Stir in flour and stir constantly for 1 minute. Add milk to make roux; cook until thickened. Season with ground black pepper. Remove from heat and stir into meat mixture.
• Place in greased 8x8-inch baking dish.
• Mix bread crumbs with 3 tablespoons melted butter and sprinkle over the top of corned beef mixture.
• Bake until bubbly - approximately 30 minutes.

PARMESAN CREAMED CORN AU GRATIN

Steps:

• Butter oven-proof small serving dishes or one dish large enough to hold the corn mixture.
• In a heavy-bottomed saucepan combine the frozen corn, whipping cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In another saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix to combine, then add in about 2 tablespoons grated Parmesan cheese.
• Season with salt to taste.
• Set oven to broil.
• Place the corn in a casserole dish, or small oven-proof serving dishes and sprinkle with about 1/4 cup (or to taste) grated Parmesan cheese.
• Broil under heat until browned.