Mashed Potato Souffle with Cheese and Bacon

Mashed Potato Souffle with Cheese and Bacon
Mashed Potato Souffle with Cheese and Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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).

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