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Ken Oringer’s Corn and Gruyère Mashed Potato Gratin Recipe


Hector Manuel Sanchez

Ken Oringer’s Corn and Gruyère Mashed Potato Gratin

This comforting side from the owner of Toro Restaurant is sure to earn a permanent spot on your holiday table

3 lbs. russet potatoes, peeled and chopped
2 tsp. salt, divided
3 cups corn kernels (from 4 ears)
2 cups heavy cream
¾ cup chopped scallions
4 oz. Gruyère cheese, shredded (about 1 cup)
4 garlic cloves, chopped
½ tsp. freshly ground black pepper
½ tsp. ground nutmeg
Salted butter, for greasing
4 oz. Parmesan cheese, grated (about 1 cup)

1. Preheat oven to 400° . Place potatoes in a large stockpot. Add water to cover and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot.

2. Mash potatoes to desired consistency. Stir in corn, cream, scallions, Gruyère, garlic, pepper, nutmeg and remaining 1 teaspoon salt. Lightly grease a large baking dish with butter. Spread potato mixture evenly in baking dish. Sprinkle with Parmesan. Bake in preheated oven until bubbly and golden brown, about 35 minutes.

Serves: 8
Active time: 30 minutes
Total time: 1 hour