Comfort Food Classics: Chef Serge’s Holiday Casseroles

When Chef Serge Krikorian recently appeared on THV11’s The Vine, hosts Adam Bledsoe (sporting a rather festive turkey hat!) and Ashley King got a taste of two crowd-pleasing casseroles that are perfect for any gathering, not just the holidays. While this segment originally aired during Thanksgiving, these comforting dishes are crowd-pleasers year-round.

Let’s dive into two classic recipes that Chef Serge has perfected over his years of catering: Au Gratin Potatoes and Corn Casserole. These dishes have graced countless events, from intimate family gatherings to large-scale celebrations.

The Au Gratin Potatoes recipe has French origins, with “gratin” referring to the crispy, golden crust that forms on top. Chef Serge’s version elevates the traditional recipe by combining three distinctive cheeses: sharp cheddar, provolone, and parmesan. This trio creates a complex flavor profile that sets this dish apart from standard potato casseroles. The key to perfection lies in slicing the potatoes uniformly thin (about 1/8 inch) – a mandolin is your best friend here!

The Corn Casserole, on the other hand, represents the best of Southern comfort food with a spicy twist. By incorporating fresh jalapeños, Chef Serge adds a subtle kick that complements the natural sweetness of the corn. The combination of creamed corn, whole kernel corn, and Jiffy corn muffin mix creates a unique texture that’s both creamy and slightly cake-like. This versatile dish works beautifully at both casual backyard barbecues and formal dining events.

A professional tip from Chef Serge: while both dishes can be made ahead, the Au Gratin Potatoes benefit from being baked just before serving to achieve that perfect golden-brown cheese crust. For the Corn Casserole, allowing it to rest for the full 5 minutes after baking is crucial for achieving the ideal texture.

Whether you’re hosting a holiday gathering, planning a family reunion, or catering a corporate event, these recipes deliver the perfect combination of sophistication and comfort that your guests will remember long after the plates are cleared.

Au Gratin Potatoes Recipe

Ingredients:

• 2 Tbls. unsalted butter, plus additional to butter casserole dish
• 1/2 medium onion, minced
• 1 garlic clove, minced
• 1 1/4 tsp. salt
• 1/2 tsp. course ground black pepper
• 3/4 cup chicken stock
• 1 1/4 cup heavy cream, plus a little more, if necessary
• 1 1/2 lbs. russet potatoes, peeled and thinly sliced 1/8″ thick (a mandolin is good for this)
• 2 cups shredded cheddar
• 3/4 cup shredded provolone
• 1/4 cup shredded parmesan

Instructions:

1. Preheat the oven to 425 degrees.
2. Melt 2 Tbls. butter in a dutch oven and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds.
3. Add the sliced potatoes, chicken stock, and heavy cream to the pot and bring to a good simmer (not a boil). If needed, add more heavy cream to cover the potatoes.
4. Cover, reduce the heat to medium-low, and gently simmer until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning, if necessary.
5. Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish.
6. Combine the cheeses and sprinkle over the top of the potatoes. Set the baking dish on a baking sheet and cook in the preheated oven for about 25-30 minutes for the casserole or just until the sauce is bubbling and the cheese is melted and the potatoes are cooked through.
7. Cool a few minutes before serving.

Corn Casserole Recipe

Ingredients:

• 1/2 yellow onion, diced
• 1/2 fresh jalapeno, minced
• 1 Tbls. butter
• 1 can creamed corn
• 1 can whole kernel sweet corn, drained
• 1 8.5 oz. Box Jiffy corn muffin mix
• 1 cup sour cream
• 1 stick butter, melted
• 1 cup cheddar cheese

Instructions:

1. Preheat oven to 350 degrees.
2. Melt 1 Tbls. butter in a skillet over medium heat. Add the onions and jalapenos and saute until translucent.
3. In a large bowl, combine all ingredients, including onions and peppers, except for the cheddar cheese.
4. Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
5. Bake uncovered for 45 minutes.
6. Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
7. Let stand for 5 minutes prior to serving.

For more recipes, cooking tips and tricks from Chef Serge Krikorian with Vibrant Occasions Catering, head over to Cooking With The Kriks on YouTube. Don’t forget to subscribe to stay up-to-date!