A delightful twist on the classic creamed corn gratin, this recipe adds a touch of nutmeg and a crispy breadcrumb topping for enhanced flavor and texture.
In a saucepan, combine the sweet corn, heavy cream, salt, sugar, and white pepper, and bring to a gentle boil.
Stir constantly to prevent the cream from scorching at the bottom of the pan.
Simmer the mixture for about 5 minutes to allow the flavors to meld.
Keep the heat low to avoid overcooking the cream.
In a separate pan, melt the butter and whisk in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Add the roux to the corn mixture and stir until thickened, then remove from heat.
Ensure the roux is fully incorporated to avoid lumps.
Transfer the mixture to a casserole dish and spread evenly.
Use a spatula to smooth the top for even browning.
In a small bowl, mix the panko breadcrumbs, ground nutmeg, and grated Parmesan cheese, then sprinkle over the corn mixture.
For extra crunch, toast the breadcrumbs lightly before mixing.
Place the casserole dish under the broiler and cook until the topping is golden brown, about 3-5 minutes.
Watch closely to prevent the topping from burning.
Serve the gratin warm as a delicious side dish.
Garnish with fresh parsley for a pop of color and added freshness.
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