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Creamed Corn Au Gratin

This Ruth’s Chris Creamed Corn Au Gratin is a cozy, buttery dish perfect for special occasions or weeknight dinners, featuring a creamy, cheesy corn mixture baked to golden perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Holiday, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh, frozen, or canned and well-drained) Fresh sweetest in summer
  • 2 tablespoons unsalted butter Unsalted helps control salt
  • 2 tablespoons all-purpose flour For a smooth roux
  • 1.5 cups heavy cream Key for silkiness
  • ½ cup whole milk Lightens the richness
  • 1 teaspoon sugar Balances the corn
  • ½ teaspoon salt Taste then adjust
  • ¼ teaspoon white or black pepper White keeps it pale
  • ½ cup shredded white cheddar or Gruyère cheese Gruyère melts beautifully
  • ¼ cup grated Parmesan cheese Adds savory depth
Optional Topping
  • 2 tablespoons melted butter For crunch and color
  • ¼ cup panko breadcrumbs For crunch and color

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
  2. Melt the butter in a saucepan over medium heat until it sizzles softly.
  3. Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth, pale roux.
  4. 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.
  5. 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.
  6. Remove from heat and stir in the cheddar or Gruyère and Parmesan until fully melted and silky.
  7. Transfer the mixture to the prepared baking dish and spread evenly.
  8. If using the topping, mix the panko with melted butter and sprinkle across the surface.
Baking
  1. Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden with small toasted spots.
  2. Let it rest for 5 minutes before serving so the sauce sets a bit.

Notes

This dish can be made ahead by assembling and refrigerating covered for up to 24 hours before baking. Common mistakes include having a sauce too thin; simmering 1–2 more minutes off heat will help it thicken as it cools. You can also stir in chives or smoked paprika for variations.