Creamy Corn Gratin with Sausage
Sweet corn, sliced sausages, and melted cheese come together in a rich, creamy skillet gratin. Stretchy, comforting, and ready in about 20 minutes with almost no cleanup.
Equipment
- 1 | Knife |
- 1 | cutting board |
- 1 | Cast iron skillet |
- 1 | Wooden spoon |
Ingredients
- 4 | | sausages | sliced into rounds
- 1 | small | onion | diced
- 1 | can | corn | drained
- 6 | slices | cheese |
- 0.5 | cup | cream |
- 1 | tbsp | oil |
- 0.5 | tsp | black pepper |
Instructions
- Slice the sausages into thick rounds.
- Dice the onion into small pieces.
- Heat oil in a cast-iron skillet and cook the sausage and onion until softened.
- Add the drained corn and stir to combine.
- Pour in the cream and black pepper, then simmer briefly.
- Lay the cheese slices over the top of the mixture.
- Stir gently until the cheese melts and the sauce turns creamy.
- Cook 1-2 minutes more until bubbly and serve immediately.
- Tip: Serve right away for the best cheese pull.
Notes
Drain the corn well to keep the sauce thick.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of cream if needed.
American cheese creates the smoothest melt and longest pull.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of cream if needed.
American cheese creates the smoothest melt and longest pull.