Or in English, a fluffy souffle-like mashed potato dish!

I made this with leftover mashed potatoes, but you can make a fresh batch and have it work just as well! A great use for leftover mash if you ask me!

Pommes de Terre Mont d'Or

4 cups mashed potatoes, leftover or fresh

3 large eggs

2/3 cup grated Gruyère or Swiss cheese

¼ tsp. salt

1/8 tsp. pepper

Preheat 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 potatoes into the prepared gratin dish and smooth with a 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.