Pomme de Terre Mont d'Or

Use leftover mashed potatoes to make this golden gratin–crusty on the outside, light and fluffy on the inside. It’s almost like a potato soufflé, and whipping in an extra egg will make it rise higher. Serve as an accompaniment to our braised beef dishes, such as pot roast of beef Bourguignon.

 Yield: 4 Servings

 4 cups mashed potatoes, left over or fresh

3 large eggs

2/3 cup grated Gruyère or Swiss cheese

¼ tsp salt

1/8 tsp freshly ground black pepper

 Preheat the oven to 400°F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about ½ cup of the grated cheese, and salt and pepper. Process briefly, about 10 seconds, to whip all the ingredients together.

Scoop the potatoes into the prepared gratin dish and smooth with a rubber spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

Bake about 30 to 35 minutes, until the top of the gratin is crusty and golden.