Ruth’s Chris Creamed Corn Au Gratin

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
2. In a saucepan over medium heat, melt the butter.
3. Whisk in the flour and cook for 1 minute to form a smooth roux.
4. Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened.
5. Stir in the sugar, salt, and pepper.
6. Add the corn and simmer gently for 5 minutes.
7. Remove from heat and stir in the white cheddar or Gruyère and Parmesan until fully melted and silky.
8. Transfer the mixture to the prepared baking dish.
9. If using the topping, mix panko with melted butter and sprinkle evenly over the top.
10. Bake uncovered for 25–30 minutes, until bubbling and lightly golden.
11. Let rest for 5 minutes before serving.

Variations

• Use smoked Gruyère for a deeper steakhouse flavor.
• Add a pinch of cayenne or paprika for gentle warmth.
• Stir in finely minced shallot sautéed in butter for extra depth.
• Replace panko with crushed Ritz crackers for a richer topping.

Tips

• Blending one cup of the corn into the sauce creates an ultra-silky texture while keeping whole kernels for bite.
• Freshly shredded cheese melts more smoothly than pre-shredded.
• Do not boil the cream sauce; gentle heat keeps it smooth.
• This dish thickens slightly as it rests, making the texture even more luxurious.