Hector Manuel Sanchez
People Staff
November 01, 2016 12:00 PM

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

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