Au Gratin Potatoes are tasty, so when I came across a hundred-year-old recipe that looked similar to an Au Gratin Potato recipe – but with a twist (the recipe called for corn in addition to potatoes) – I decided to give it a try.
The Cheese, Corn, and Potatoes were very nice. The rich, cheesy sauce worked nicely with the corn and potato combination.
Here’s the original recipe:
The recipe calls for Cheese Sauce. Here is the Cheese Sauce recipe.
Ever make a recipe that turned out well, but that required some interpretation and tweaks along the way? Well, this was one of those recipes.
The first decision I needed to make was what kind of canned corn should I use – whole kernel or cream style? I have a vague sense that canned cream-style corn has been around longer than the whole kernel (though I’m not sure), so I went with cream style. I had two cans of corn – 8.25 ounce can and a 14.75 can. The small one contained a little less corn than called for in the recipe; the large on a little more. (The recipe called for 1 1/2 cups of corn.) I decided to go with the small can even though it only contained a little more than 1-cup of corn.
Next I needed to figure out issues related to the Cheese Sauce. The Cheese, Corn, and Potato Scallop recipe called for 2 cups Cheese Sauce, however, when summing the amounts in the list of ingredients in the Cheese Sauce recipe, it was clear that it made less than two cups. The Cheese Sauce recipe called for 1/2 cup of grated cheese, but it did indicate that more could be used. I decided to use 1 cup of cheese so I’d have approximately the correct amount of sauce. All was good.
But, once I’d prepared the Cheese Sauce, I realized that 1 1/2 cups of diced potatoes didn’t seem like very many potatoes given the amount of sauce that I had, so I decided to peel, dice, and cook an additional potato. This gave me about another cup of diced potatoes, so I now had a total of 2 1/2 cups. (If I’d used whole-kernel corn, perhaps the amount of sauce would not have seemed to excessive – not sure.)
When I assembled the ingredients, I just stirred the corn and cooked, diced potatoes into the Cheese Sauce rather than layering; and, then poured into the casserole dish to finish cooking.
Whew, this recipe required lots of interpretation. Sometimes the recipes that look the simplest end up being the trickiest. This recipe required lots of little adjustments, but the final dish turned out well.
I combined the two old recipes into one. Here is the updated recipe for modern cooks:
Cheese, Corn, and Potato Scallop
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup cheese (I used cheddar cheese.)
2 1/2 cups cooked potatoes, diced
1 – 1 1/2 cups canned corn (I used a small – 8.25 ounce can – of cream-style corn, which is a little over 1 cup of corn.)
Preheat oven to 400° F. In a saucepan , melt butter using medium heat; then stir in the flour, salt, and pepper. Gradually, add the milk while stirring constantly. Add cheese, and continue stirring until the cheese melts and the sauce thickens. Add corn and potatoes, and reheat until hot. Pour into a casserole dish and put in oven; bake for 25 minutes or until the top is lightly browned and the sauce bubbly.