Jacques Pepin's Potato Souffle
This picture doesn't capture how beautiful this dish was when it came out of the oven. It immediately started to deflate. This is the mashed potato souffle Jacques Pepin made as a side dish to accompany Julia Child's Boeuf Bourguignon. It's very easy:
4 cups of prepared mashed potatoes (see recipe at bottom)
3 large whole eggs (more beaten egg whites folded in if you really want more lift to the souffle)
grated cheese (use as much as you like - I didn't have gruyere on hand so I used some good cheddar)
Mix the potatoes and eggs together, preferably in a food processor, but as I don't have one, I used my KitcheAid mixer - a hand blender will work fine too if you don't have either. Fold in most of the grated cheese, reserving a little to sprinkle over the top. Pour into a well buttered casserole or gratin dish and bake for about an hour at 350. You can play with the temp and cooking time but that's how long it took to get mine to get this beautifully golden.
Mashed potatoes is really a personal thing - I have a friend who likes to put nutmeg in hers. I almost always cook some garlic in butter when I make it but this time I didn't. I boiled 3 Idaho baking potatoes in some salted water until soft. I peeled them and whipped them up with some half and half and butter. Seasoned with salt and pepper.
This dish is actually more a potato casserole but the eggs give it a sort of puffy lift like a souffle.