Basic HTML Version
32
Specific amounts of the above items will depend on the size of the casserole dish and
number of people eating it. This recipe can be made in ramekins (small serving
dishes for single servings) or in a larger casserole dish with an oven-proof lid (sourced
from a local potter) to feed a crowd.
Preheat oven to 350º F. Thinly slice the potatoes, grate the cheese and finely chop the
onions. Place ingredients in layers in the casserole dish – starting with a thin layer of
potatoes, then add a layer of sweet corn, then cheese, then onions, then repeat the
process until the dish is half full. Don’t make it too deep – it will take too long to cook
(or you can pre-boil the potatoes for about 20 minutes before slicing them).
Season at regular intervals with black pepper. Add enough milk or crème fraiche at
the end to ensure that the base of the casserole is covered by about one inch.
Bake for about an hour with the casserole lid on.
Serves 4
Jensen Cheese Sweet Corn Casserole
Entrée
Recipe by:
Jensen Cheese
Potatoes
Onions
Sweet corn
Jensen’s Old or Extra Old Cheddar Cheese (or Jensen’s Shredded Cheddar-Mozzarella Blend)
Milk and/or crème fraiche
Black pepper, freshly ground
1-800-699-9038 www.norfolkfarms.com