Potato Souffle

Average: 4 (1 vote)
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Average: 4 (1 vote)

This easy to make Potato Soufflé is inexpensive but very tasty. The word 'souffle' comes from the French souffler, which means "to puff". When you see these come out of the oven, you'll understand why! Get your kids cooking with this recipe.

 

Potato Souffle

Cook It Together

Annabel’s movie about this book

  

Ingredients

30 g / 1 oz butter, plus extra for greasing
85 g / 3 oz mature Cheddar 
30 g / 1 oz Parmesan
small bunch chives
2 eggs
1 large baking potato, cooked
6 tbsp milk
pepper
 

Method

Preheat the oven to 220C / 450 F / Gas 7 and put a baking sheet in the oven to heat up. Then generously butter 4 ramekin dishes.

You can microwave your potato for 7 - 8 minutes. Alternatively, boil it whole and unpeeled for 35 minutes or until tender. Peel when cool.

Grate the Cheddar and Parmesan cheeses. Snip the chives into small pieces (you should have about 2 tsp). Then separate the eggs.

Put the potato flesh in a bowl and mash well. Then stir in the cheeses, chives, and egg yolks.

Warm the milk and butter in a pan, then pour this over the potato mixture and stir everything together. Season with pepper (the Parmesan is already quite salty).

Whisk the egg whites to floppy peaks. Next gently fold the egg whites into the potato mixture.

Fill the prepared ramekins with the mixture. Put the ramekins on the hot baking sheet and bake for 15 - 17 minutes until puffed and golden.

 

Information

Makes 4 portions