Shrimp Potato and Corn Au Gratin

  • 2 lbs Yukon potatoes sliced thin
  • 6 slices of bacon chopped 
  • 1 sweet onion chopped
  • 4 cloves roasted garlic
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups shredded parmesan cheese
  • 1 cup sweet corn kernels
  • 1/2 carrot shredded
  • 1/2 lb small raw shrimp
  • 1 tbsp Cooking with Greens Spicy Seafood Seasoning
  • 1/4 tsp ground black pepper
  • 2 tbsp butter
  • 1/4 cup flour
  • 1 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • Panko breading toasted

Preheat oven to 400 degrees. Cook bacon pieces in a pan until crispy. Remove bacon from pan and set aside. Add Onion and carrot to bacon grease and cook until onion is slightly caramelized. Remove from pan and set aside. In same pan, add butter. Melt and slowly stir in flour until totally combined and lightly browned. Slowly add broth, stirring continually. Mash in Garlic until combined.  Add onion and carrot and corn. Add cream stirring to combine and bring to simmer. Add Spicy Seafood seasoning. Spray casserole dish with nonstick spray and start layering potatoes, then half of cream mixture, half of shrimp, half the cheddar, and half the Parmesan, then repeat. Loosely cover casserole dish with aluminum foil and place in oven for 30 minutes. Remove foil and bake an additional 30 minutes. Sprinkle top with toasted Panko and serve,

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