Mashed Potato Souffle with Cheese and Bacon
- 8 oz smoked applewood bacon diced
- 2 lbs (about 5) russet potatos peeled and cut into quarters
- 1 cup half and half
- 8 eggs, separated
- 8 oz grated Emmentaler cheese (about 2 cups)
- Salt and Pepper
In a large skillet over medium heat, cook bacon until very crisp
In a medium pot, bring potatoes, 1 Tbsp salt and enough cold water to cover by 2 inches to a boil until potatoes are easily pierced with a paring knife. Drain potatoes, then spread on a baking pan to dry (about 5 minutes). Using a ricer positioned over a large bowl, rice potatoes (or simply break them up finely with a fork).
Preheat oven to 375 with rack in the lower third of the oven. Meanwhile, in a large bowl, whisk together half and half and egg yolks. Season with 1 tsp salt and 1/2 tsp pepper. Stir in bacon and all but 2 Tbsp Emmentale. Pour mixture over potatoes and still until combined.
In a small bowl and using an electric mixer, beat egg whites just until stiff peaks form. Fold egg whites into potato mixture until combined. Pour into a 2 1/2 quart baking dish or souffle dish. Sprinkle with remaining cheese. Bake until set and browned on top (50 to 60 minutes).