Classic Creamed Corn Au Gratin

Thermomix recipe: Classic Creamed Corn Au Gratin. Ready in 89 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 2 lbs (32 ounces) frozen corn, thawed and drained
• 1 cup (2 sticks) unsalted butter
• 1 cup all-purpose flour
• 4 cups (1 quart) milk
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 cups (1 pint) heavy cream
• 2 cups shredded Gruyere cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1/2 cup chopped fresh chives

Instructions

1. Preheat oven to 375°F (190°C). Grease a 4-quart baking dish. Due to Thermomix bowl capacity for thick foods, this recipe will be prepared in two batches. Each batch will yield 6 servings. You will repeat steps 2-8 twice to prepare the full amount of creamed corn.
2. For one batch (using half of the total ingredients): Add 1/4 cup fresh chives to the clean, dry Thermomix bowl. Chop 3 sec / Speed 7. Set aside.
3. Add 1/2 cup (1 stick) unsalted butter to the Thermomix bowl. Melt 3 min / 90°C / Speed 1.
4. Add 1/2 cup all-purpose flour. Cook 3 min / 100°C / Speed 2 to create a roux.
5. Add 2 cups (1 pint) milk, 1 teaspoon salt, and 1/2 teaspoon white pepper. Cook 7 min / 95°C / Speed 3 (Reverse), or until thickened. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
6. Pause. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Add 1 lb (16 ounces) thawed frozen corn. Cook 5 min / 90°C / Speed 2 (Reverse).
7. Add 1 cup (1/2 pint) heavy cream, 1/2 cup shredded Gruyere cheese, and 1/4 cup grated Parmesan cheese. Cook 3 min / 90°C / Speed 2 (Reverse), or until the cheese is melted and the sauce is smooth.
8. Cook 1 min / 90°C / Speed 1 (Reverse) to settle the mixture and prevent sticking.
9. Pour the first batch of creamed corn mixture into the prepared baking dish. Clean the Thermomix bowl and repeat steps 2-8 with the remaining half of the ingredients.
10. Once the second batch is prepared, pour it over the first batch in the baking dish. Top with the remaining 1 cup shredded Gruyere cheese and 1/2 cup grated Parmesan cheese.
11. Bake for 20 to 25 minutes in the preheated oven, or until bubbly and golden brown.
12. Garnish with the remaining chopped fresh chives before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.