Prep 20 mins
Cook 45 mins
A potato pudding that is tender and airy inside and crispy on the outside. Serve with sour cream, sauteed onions, or lingonberry preserves.
- 1⁄4 lb sliced bacon, diced
- 2 large onions, finely chopped
- 3 lbs new potatoes, peeled
- 1 cup light cream or 1 cup half-and-half
- 3 large egg yolks, slightly beaten
- salt & freshly ground black pepper, to taste
- 2 large egg whites
- 4 tablespoons unsalted butter
- Saute the bacon in a medium-size skillet over medium heat until it renders its fat.
- Remove from the skillet and drain on paper towels.
- Pour off all but 2 tablespoons of the fat from the skillet.
- Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
- Remove from the heat and set aside.
- Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
- Wash in several changes of water.
- Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
- Rinse and squeeze again.
- In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks.
- Season generously with salt and freshly ground black pepper.
- Preheat the oven to 375 degrees F.
- Beat the egg whites until stiff.
- Gently fold into the potato mixture, using a rubber spatula.
- Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
- Dot the top with butter.
- Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.
- Serves 6 to 8.
Even though I used lots of salt and pepper it still needed more flavor for us. The directions were very detailed but I thought that it was a lot of work for something that was bland. Sorry.