Introduction
The house smells like butter and warm corn — sweet steam rising as I stir the cream into a roux. I always reach for this recipe when I want something simple that feels special: Ruth’s Chris Creamed Corn Au Gratin sits on the table and the room quiets. This always takes me back to Sunday dinners. For a similar old-school corn bake, I sometimes glance at Paula Deen’s corn casserole for inspiration.
Why You’ll Love This
- Hands-off once it’s in the oven — easy weeknight upgrade.
- Buttery, creamy texture with a light golden top.
- Uses fresh, frozen, or canned corn — very flexible.
- Kid-friendly and crowd-pleasing for holidays.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Skill level: Easy
- Taste: savory + buttery
You’ll feel confident making this even if you’re new to gratins.
Ingredients You’ll Need
- 4 cups corn kernels (fresh, frozen, or canned and well-drained)
- Chef note: Fresh sweetest in summer
- 2 tablespoons unsalted butter
- Chef note: Unsalted helps control salt
- 2 tablespoons all-purpose flour
- Chef note: For a smooth roux
- 1½ cups heavy cream
- Chef note: Key for silkiness
- ½ cup whole milk
- Chef note: Lightens the richness
- 1 teaspoon sugar
- Chef note: Balances the corn
- ½ teaspoon salt, or to taste
- Chef note: Taste then adjust
- ¼ teaspoon white or black pepper
- Chef note: White keeps it pale
- ½ cup shredded white cheddar or Gruyère cheese
- Chef note: Gruyère melts beautifully
- ¼ cup grated Parmesan cheese
- Chef note: Adds savory depth
- Optional Topping: 2 tablespoons melted butter, ¼ cup panko breadcrumbs
- Chef note: For crunch and color
How to Make It
- First, preheat the oven to 375°F (190°C) and lightly butter a baking dish. The room should smell warm as the oven comes up to temp.
- Then, melt the butter in a saucepan over medium heat. It will sizzle softly — that’s your cue.
- Next, whisk in the flour and cook for 1 minute. Stir constantly until it forms a smooth, pale roux.
- Slowly whisk in the heavy cream and milk, adding a little at a time. Keep stirring until smooth and slightly thickened; it should coat the back of a spoon.
- Meanwhile, stir in the sugar, salt, and pepper. Add the corn and simmer gently for 5 minutes so the corn softens and the sauce absorbs flavor.
- Remove from heat and stir in the cheddar or Gruyère and Parmesan until fully melted and silky. You’ll see the sauce go glossy.
- Transfer the mixture to the prepared baking dish and spread evenly. If using the topping, mix panko with melted butter and sprinkle across the surface.
- Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden with small toasted spots.
- Finally, let it rest for 5 minutes before serving so the sauce sets a bit. Serve warm and watch people smile.
Kitchen Tips (From My Kitchen)
- Time-saver: Use thawed frozen corn — no kernels to cut, and flavor stays bright.
- Common mistake + fix: If sauce is too thin, simmer 1–2 more minutes off heat; it will thicken as it cools.
- Simple variation: Stir in 2 tablespoons chopped chives or a pinch of smoked paprika.
Serving Ideas
- Holiday side: Pair with roast beef or glazed ham.
- Weeknight dinner: Serve alongside pan-seared chicken and green beans.
- Brunch: Top toast with a scoop and a runny egg. Try it with warm bran muffins with applesauce for a sweet-savory finish.
- Garnish ideas: Fresh chives, a grind of black pepper, or a drizzle of browned butter.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions up to 2 months; thaw overnight in fridge.
- Reheat: Warm gently in a 325°F oven until bubbly, or microwave in short bursts to protect texture.
Leftover idea: Use a scoop in a warm bowl with roasted chicken for a quick comfort meal, or fold into a savory bread pudding inspired by bread pudding with vanilla sauce.
Creamed Corn Au Gratin
Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
- Melt the butter in a saucepan over medium heat until it sizzles softly.
- Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth, pale roux.
- Slowly whisk in the heavy cream and milk, adding a little at a time. Keep stirring until smooth and slightly thickened; it should coat the back of a spoon.
- Stir in the sugar, salt, and pepper, then add the corn and simmer gently for 5 minutes so the corn softens and the sauce absorbs flavor.
- Remove from heat and stir in the cheddar or Gruyère and Parmesan until fully melted and silky.
- Transfer the mixture to the prepared baking dish and spread evenly.
- If using the topping, mix the panko with melted butter and sprinkle across the surface.
- Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden with small toasted spots.
- Let it rest for 5 minutes before serving so the sauce sets a bit.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Assemble and refrigerate covered up to 24 hours, then bake as directed. Let it come slightly toward room temp before baking for even cooking.
Q: Can I substitute milk or cream?
A: You can use half-and-half, but the dish will be less rich. For best texture, keep at least some heavy cream.
Q: How do I know it’s done?
A: The sauce should bubble at the edges and the top should be lightly golden. A knife inserted in the center should come out warm.
Q: Can I freeze Ruth’s Chris Creamed Corn Au Gratin?
A: Yes, freeze in a shallow dish. Thaw overnight and reheat slowly to maintain creaminess.
Final Thoughts
I love this one for its simplicity and the way it gathers people around the table. Try it once, then tweak the cheese or topping to make it your own. I hope this recipe warms your kitchen like it warms mine — Ruth’s Chris Creamed Corn Au Gratin
Conclusion
If you’d like a classic take to compare, check the Summit House classic creamed corn recipe on Food.com for another reliable version. For a different Ruth’s Chris–style gratin idea, see the Ruth’s Chris Potatoes au Gratin copycat for technique tips you can borrow.
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