potato corn bake recipe | Indian style corn potato bake | cheesy potato bake
by Tarla Dalal

potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with 34 amazing images.

potato corn bake is a delightful and comforting dish that's perfect for any occasion. Learn how to make potato corn bake recipe | Indian style corn potato bake | cheesy potato bake |

cheesy potato bake is a simple yet flavorful baked veg dish that is a combination of creamy potatoes, sweet corn and gooey cheese.

The Indian style corn potato bake dish is then baked until the top is golden brown and bubbly. The result is a hearty and satisfying side dish that pairs well with a variety of main courses. Make sure you serve this treat fresh off the oven to enjoy its best flavours.

Cheesy, milky, gooey, savoury, the potato corn bake is the epitome of perfection, especially for the cheese and corn lover. Juicy, mild sweetness of corn, melt-in-the-mouth cubes of potato are topped with a cheesy mixture and baked to perfection. You can customize this recipe by adding your favorite herbs, spices, paneer or even some chopped vegetables.

pro tips to make potato corn bake recipe: 1. Keep an eye on the casserole as it bakes, and adjust the baking time as needed. 2. You can also add protein like paneer or any other vegetables of your choice to make this recipe. 3. Parboiling and then sauteing the potatoes before adding them to the casserole will help them cook evenly and reduce the overall baking time.

Enjoy potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with detailed step by step photos.

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Potato Corn Bake recipe - How to make Potato Corn Bake

For Potato Corn Mixture
3 cups parboiled potato cubes
1/2 cup boiled sweet corn kernels (makai ke dane)
salt and to taste
3 tbsp oil for frying

For The White Sauce
2 tbsp butter
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
1/2 cup finely chopped onions
1 1/2 tbsp plain flour (maida)
1 tsp dried mixed herbs
salt and freshly ground black pepper (kalimirch) to taste
a pinch of nutmeg (jaiphal) powder
1 tsp mustard (rai/ sarson) sauce
1/4 cup fresh cream
1 cup milk
1/4 cup grated processed cheese

Other Ingredients
1/2 cup diced mozzarella cheese
spring onion greens for garnish

Method
For sautéing potatoes and corn

To make potato corn bake recipe, heat 3 tbsp oil in a broad non stick pan, add the par boiled potato cube.
Sauté on a medium flame for 8 to 10 minutes until light golden brown in colour.
Add the boiled corn and sauté for 2 to 3 minutes. Keep aside.

For cheesy white sauce

Heat 2 tbsp butter in a deep non-stick pan, add garlic, green chillies and onions. Sauté on a medium flame for 2 minutes.
Add plain flour and sauté well on a medium flame for a minute.
Add mixed herbs, salt, pepper powder, nutmeg powder, mustard sauce and fresh cream. Mix well.
Add milk and grated cheese. Mix well continuously and cook on a medium flame for 3 to 4 minutes until the sauce thickens. Keep aside.

How to assemble

In a baking dish, spread half of the sauteed potato and corn mixture, half white sauce mixture and sprinkle ¼ cup mozzarella cheese evenly over it.
Repeat step 1 to assemble one more layer. Bake in a pre-heated oven at 200º c (400º f) for 15 minutes.
Serve potato corn bake hot garnished with spring onion greens.

Nutrient values (Abbrv) per serving

Energy	320 cal
Protein	8.1 g
Carbohydrates	22.3 g
Fiber	1.7 g
Fat	22.3 g
Cholesterol	28.8 mg
Sodium	286.2 mg

Click here to view calories for Potato Corn Bake

Potato Corn Bake recipe with step by step photos

like potato corn bake recipe

potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | then do try other baked dishes also:
- vegetable au gratin recipe | Indian style veg au gratin | roasted vegetable au gratin |
- Baked mac n cheese recipe

what is potato corn bake recipe made of?

See the below image of list of ingredients for making potato corn bake.

how to saute potato and corn

To make potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | heat 3 tbsp oil in a broad non-stick pan.
Add 3 cups par boiled potato cubes. Parboiling partially cooks the potatoes, ensuring that they cook evenly in the oven alongside the other ingredients. This prevents the potatoes from becoming undercooked or overcooked.
Add salt to taste.

Add freshly ground black pepper (kalimirch) to taste.
Sauté on a medium flame for 8 to 10 minutes until light golden brown in colour.
Add ½ cup boiled sweet corn kernels (makai ke dane). Boiled corn adds a contrasting texture to the creamy potatoes and cheese. The slightly firm and juicy kernels provide a delightful bite, enhancing the overall mouthfeel of the dish.
Sauté for 2 to 3 minutes. Keep aside.

how to make white sauce

Heat 2 tbsp butter in a deep non-stick pan. Butter adds a rich, buttery flavor that enhances the overall taste of the dish.

Add 2 tbsp finely chopped garlic (lehsun). Finely chopped garlic adds a subtle yet powerful flavor to potato corn bake.
Add 1 tbsp finely chopped green chillies. Finely chopped green chillies add a kick of heat and a burst of flavor to potato corn bake. The level of heat can be adjusted based on your preference. More chillies will make it spicier, while fewer will result in a milder dish.
Add ½ cup finely chopped onions. The slightly crunchy texture of the finely chopped onions provides a nice contrast to the smooth potatoes and corn.
Sauté on a medium flame for 2 minutes.
Add 2 tbsp plain flour (maida). It helps to bind all the ingredients together, creating a cohesive mixture that holds its shape during baking.

Sauté well on a medium flame for a minute.
Add 1 tsp dried mixed herbs. Mixed herbs add a complex layer of flavor to potato corn bake. They enhance the dish by providing a combination of savory and slightly aromatic notes.
Add salt to taste.
Add freshly ground black pepper (kalimirch) to taste.
Add a pinch of nutmeg (jaiphal) powder. Its unique flavor and aroma can help to elevate the dish and create a truly delicious dish.

Add 1 tsp mustard (rai/ sarson) sauce. Mustard brings a tangy and slightly spicy flavor that cuts through the richness of the potatoes and cheese.
Add ¼ cup fresh cream. Fresh cream adds a luxurious, velvety texture and richness to the dish, making it extra indulgent.
Mix well.
Add 1 cup milk. Milk adds a creamy texture and richness to the dish, making it more indulgent and satisfying.
Add ¼ cup grated processed cheese. Processed cheese adds a distinct, creamy, and slightly tangy flavor that complements the sweetness of the corn and the starchiness of the potatoes.

Mix well continuously and cook on a medium flame for 3 to 4 minutes until the sauce thickens. Keep aside.

how to assemble

In a baking dish, spread half of the sauteed potato and corn mixture.
Put half white sauce mixture.
Sprinkle ¼ cup diced mozzarella cheese evenly over it. Mozzarella cheese melts beautifully, creating a gooey, stringy texture that adds a delightful mouthfeel.
Repeat step to assemble one more layer.

Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.
Serve potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | hot garnished with spring onion greens.
A hearty and comforting dish, Potato Corn Bake is a delicious blend of creamy potatoes, sweet corn kernels, gooey cheese and herbs, which is then baked to golden brown perfection.

pro tips to make potato corn bake recipe

Keep an eye on the casserole as it bakes, and adjust the baking time as needed.
You can also add protein like paneer or any other vegetables of your choice to make this recipe.

Parboiling and then sauteing the potatoes before adding them to the casserole will help them cook evenly and reduce the overall baking time.

Anjali Tamhane

on 21 Sep 24 08:39 PM

This was the first recipe I tried for a party after I got married. The guests loved it. Ever since it has been a big hit every time I serve it. So simple to nake and so tasty. It is my son''s favourite too.

Madhavi Jadhav

on 29 May 21 03:26 AM

My all time favourite dish ever since I saw this in Tarlamadam''s cook book Vegetetarian dishes. My sister amd me would try it out whenever we had guests.. We were in college I remember. My sister has kept the book with her. After I got married I have tried variations like sometimes adding capsicum or mix vegetables (carrots, french beans, cauliflower) and it tasted equally good!! This is my quick to do recipe. I have tried with cream style tinned corn too. Every time it tastes yummy!!

Tarla Dalal