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Oven-Baked 3-Ingredient Amish Corn Potato Casserole

A comforting and easy casserole made with just three main ingredients: potatoes, cream style corn, and sour cream, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon gold potatoes, scrubbed and diced into 1/2-inch cubes Use Yukon gold for the best flavor and texture.
  • 2 cans cream style corn (14.75-ounce each) Can substitute with fresh or frozen corn with added cream or milk.
  • 1 cup sour cream Greek yogurt can be used as a healthier option.
  • 1 teaspoon kosher salt Optional.
  • 1/2 teaspoon black pepper Optional.
  • Soft butter or cooking spray For greasing the dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a medium ceramic casserole dish with soft butter or cooking spray.
  3. Spread the diced potatoes evenly in the bottom of the dish.
  4. In a medium bowl, combine cream style corn and sour cream until smooth; season with salt and pepper if desired.
  5. Pour the mixture over the potatoes, ensuring they are coated.
  6. Cover the dish tightly with foil and bake for 45 minutes.
  7. Remove the foil, stir gently, and bake uncovered for an additional 25 to 35 minutes, until the potatoes are tender and the top is golden.
  8. Let the casserole rest for 10 to 15 minutes before serving.

Notes

This casserole is best served warm. Sprinkle with chopped chives or parsley for added flavor and color. To store leftovers, allow the casserole to cool, then cover it and refrigerate for up to 4 days, or freeze for longer storage. For crispy topping, add breadcrumbs mixed with butter before final bake.