|Cheesy Hash Brown Potato Souffle|
Years ago I went to a very fancy brunch buffet that served a version of these potatoes. They were so memorable that they have stuck in my mind for over 20 years. Not every day, mind you… but somewhere in the back of my mind. Seriously – it was time to stop thinking about these and take action.
Everyone seems to make their version of scalloped potatoes and this is the same basic idea. What makes the hash brown potatoes stand out is the fluffy soufflé like texture that the grated potatoes and the cheesy custard give to this dish.
Surprisingly, this potato dish is not heavy – It’s actually light and fluffy. The custardy sauce wraps itself around each shred of potato creating a light soufflé like texture. So don’t limit making this dish only for brunch. It would go well will anything that you would serve scalloped potatoes with.
CHEESY HASH BROWN POTATO SOUFFLE
2 pounds russet potatoes, cooked and grated
1 cup heavy cream or half & half
1 cup sour cream
2 large eggs
2 cup cheddar cheese, shredded
1 tsp. kosher salt
½ tsp. black pepper
2 stalks green onion, chopped small (optional)
Cook the potatoes in salted water for 20 min. Let rest till cool enough to handle; peel and grate on a large box grater. Place in a buttered 8X8 casserole.
Mix the cream, sour cream, eggs and half of the cheese together.
Pour mixture over the potatoes.
Top with the remaining cheese.
Bake in a 350 degree oven for 30 min. or until cheese is bubbly on top.