Corn and Potato Casserole with Gruyere
Recipe by Allison Ruth from Some the Wiser
4 tablespoons butter, divided
1 small onion, diced
2 tablespoons flour
4 ounces cream cheese
1 tablespoon milk
1/2 tablespoon chopped chives
1/2 teaspoon onion powder
1 can (14.75 oz.) Libby's Cream Style Sweet Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
1 cup shredded gruyere cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed butter crackers
1. Preheat oven 350°F.
2. Melt 2 tablespoons butter in skillet. Add onion; cook 3 minutes. Stir in flour until no lumps are present. Add cream cheese, milk, chives, and onion powder; Mix until smooth. Gently mix in both corn, potatoes, cheese, salt and pepper. Remove skillet from heat; spoon mixture into casserole dish.
3. In microwave-safe bowl, melt remaining 2 tablespoons of butter and stir in cracker crumbs until well coated. Spread evenly on top of casserole. Bake 35-45 minutes or until casserole is bubbly and golden brown.