This crab and corn easy potato bake is the perfect cheesy side dish or easy one pan dinner. Thinly sliced potato and onion, layered with fresh corn and sweet crab, topped off with parmesan and asiago cheese.
This is the simplest dish. It takes full advantage of farmer’s market goodies and uses fresh corn and fresh crab.
Before you even ask, yes, you can totally use frozen corn and crab if you plan to make this in the fall or winter. No need to boil the potatoes or corn first. That’s the beauty of this dish. Everything cooks in one pan with the help of some flavorful veggie broth. Sprinkle with basil and parsley for an extra punchy flavor.
You may be thinking that this dish looks amazing. You love the idea of crab, corn, and cheese, but you hate the idea of slicing potatoes. Yep. I hear ya. But on the mandolin, these potatoes are wafer thin in seconds. Just make sure that you use the guard to keep your fingers safe. I’ve lost the guard to mine, and every time I use it it’s a dizzying experience that I do not recommend!
But once the slicing is out of the way, all 3 minutes of it, this healthy dish only takes about 10 minutes to put together. You layer the onions, and potatoes with some cheese, alternating between them all until you’ve either used up your ingredients, or you’ve filled your dish. Hopefully, both of those things occur at the same time and you’re on your way to simple, healthy dinner perfection.
5 Reasons to make easy potato bake with crab and corn
- It only takes about 10 minutes to prepare.
- No need to cook the potatoes beforehand.
- It’s healthy because it skips out on the cream and only uses a kiss of butter! (Trust me, you won’t miss it!)
- It’s the perfect way to enjoy the alluring but misunderstood combo of cheese and seafood. It really is amazing… find out why!
- This is the perfect side dish that doubles as the perfect one pot dinner.
Why is this the best potato bake recipe ever?
Because it’s not just about the potatoes. It’s an easy cheesy potato bake recipe that makes everything a little bit better. I love dishes, where all the ingredients play a role in making each one be the best that they can be. The creaminess of the potatoes make the sweetness of the crab stand out. The savoriness of the cheese brings the juiciness of the corn front and center and the herbs bring everything together seamlessly.
As you can tell, I’m clearly having a moment with rustic south-west style side dishes. If you love them as much as I do then you can check out these chipotle peach baked beans and the cornbread muffins.
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Crab and Corn Easy Potato Bake
- 1 cup cooked crab meat picked well
- 3 ears of corn kernels removed
- 1 cup finely grated asiago
- 1/2 cup finely grated parmesan
- 1 medium white onion finely sliced
- 1 pound waxy potatoes finely sliced
- 1 cup vegetable broth
- 1 small zucchini thinly sliced
- Preheat the oven to 350f. Grease an oven proof dish or cast iron skillet.
- Set aside 1/2 cup of corn, 1/2 cup of cheese and 1/4 cup of the crab.
- In the skillet, arrange alternating layers of the remaining potatoes, onion, crab, cheese and corn.
- Evenly pour over vegetable broth and cover tightly with a sheet of baking paper and foil.
- Bake for about 1 hour 20 minutes. Remove the foil and baking paper and place the zucchini ribbons on top. Top with the reserved corn, cheese and crab. Place back in the oven for a further 30 minutes until the cheese is golden and the potatoes are cooked through.