Just the word soufflé makes me giggle. Who remembers all of those cartoons where some poor soul would be baking a soufflé, and then something loud would happen, and it would collapse? Think Looney Tunes. I still think that stuff is hilarious.
I have never had a soufflé before. In fact, I’ve never heard of a savory potato soufflé. Usually, soufflés are of the sweet variety.
I’m interested in learning how to make a soufflé. For so long, they have been a scary thought because of how sensitive they are. I mean, of course, the cartoons exaggerate it a bit, but they only exaggerate on true happenings.
- 2 tbsp (30g) butter, plus extra for greasing
- 3 tsp breadcrumbs, for coating the ramekins
- 1 large potato (300g), cooked with peel on
- 1 1/3 cups (85g) mature Cheddar, grated
- 1/3 cup (30g) Parmesan Cheese, grated
- 2 tbsp fresh chives
- 2 eggs
- freshly ground black pepper
- 6 tbsp milk
- paprika, for garnish
- 1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.
- 2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.
- 3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine.
- 4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
- 5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
- 6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden.
See the link below for the VIDEO instructions.
This is a fun recipe. Watch below and try it out on your family!