Corn and Potato Casserole with Gruyere


Recipe by Allison Ruth of Some the Wiser

Prep time: 1 hour
Serves 8


4 oz cream cheese softened
1 tbsp milk
1 tsp dried chives
1⁄4 tsp onion powder
1⁄2 medium onion finely diced
4 tbsp butter divided
1⁄4 c cup flour
1⁄2 c shredded gruyere cheese
1⁄2 tsp salt
1⁄4 tsp freshly ground pepper
1⁄2 c crushed butter crackers

Preheat oven to 350o F. In a small bowl, mix together cream cheese, milk, chives, and onion powder. Mix until smooth and set aside.

Melt 2 tablespoons butter in a medium skillet and sauté onions until tender and golden. Sprinkle with flour and stir for one minute. Add corn and potatoes, and stir for an additional minute.

Remove skillet from heat. Stir in cream cheese mixture and all remaining ingredients except butter crackers and remaining butter. Spoon mixture into casserole dish or oven safe skillet.

Top casserole with crushed cracker crumbs. Melt remaining 2 tablespoons of butter and drizzle over cracker crumbs. Bake for 35 to 45 minutes or until casserole is bubbly and golden brown.