Now I have made a rendition of this recipe many ways, the best with the proper beating in of egg yolks into the potato batter after which, frothy egg whites are folded into the same batter and which later, when cooked, the whole shebang blows-up, as it should. That is the essence of souffler, the French word loosely meaning to blow-up and the term where soufflé comes. All in all, any way you cook a vegetable soufflé is pretty darn good but when I can skip a step or two, in this case, the beating of the egg whites, heck, I'm all for it. Okay, just so you know, we got to eating and I forgot all about taking a photo. The picture you see was taken the next day, stone cold, right from the fridge. It kinda lost a little of the stouffler effect.
Not too many times do I hear complaints when I serve potatoes, no matter what form or whatever I call it. This creamy blend of potatoes with cheese stands up mighty proud at any occasion, the crunchy topping makes it extra special. It might not be a real soufflé, but it sho' is good.
Fluffy Potato Casserole
8 to 10 servings
3 pounds yellow potatoes
1/2 cup whipping cream
1 tablespoon all-purpose flour
2 eggs, beaten
2 tablespoons butter
1 teaspoon salt
dash of pepper
1 -8 oz package cream cheese, softened
3 green scallions, thinly sliced
1/4 cup (about 1 strip) diced cooked bacon
1/2 cup (3 ounces) shredded cheddar cheese
au gratin topping of crushed croutons or fried onion rings
Peel and cut potatoes into 2-inch cubes. Boil in lightly salted water until fork tender. Drain well.
Beat whipping cream, eggs and flour at medium speed in a large mixing bowl until blended. Add potatoes, butter, salt, pepper and cream cheese. Beat until smooth. Fold in by hand the scallions, bacon and cheese.
Scrape mixture into a 2-quart casserole and bake in a preheated 350 degree F. oven for about 25 minutes or until it souffles. Add the crushed croutons (mixed with a little melted butter) or the French fried onion rings. Return to oven until au gratin browns, about another 10 minutes.