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Annabel Karmel
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Potato Soufflé

Souffle in English means ‘to puff’ & when you see these come out of the oven, you’ll understand why.

Vegetarian
Prep Time: 15 minutes
Cook Time: 27 - 54 minutes
Makes: 4
Great for:  Kids 4+ Years
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Ingredients
4 large potatoes
30 g butter, plus extra for greasing
85 g mature cheddar
30 g hard Italian style cheese
Small bunch of chives
2 eggs
6 tbsp milk
Method
  1. Preheat the oven to 220°C / 450°F and put a baking sheet in the oven to heat up. Then generously butter 4 ramekin dishes.
  2. You can microwave your potato for 7 – 8 minutes. Alternatively, boil it whole and unpeeled for 35 minutes or until tender. Peel when cool.
  3. Grate the Cheddar and the Italian hard style cheeses. Snip the chives into small pieces (you should have about 2 tsp). Then separate the eggs.
  4. Put the potato flesh in a bowl and mash well. Then stir in the cheeses, chives, and egg yolks.
  5. Warm the milk and butter in a pan, then pour this over the potato mixture and stir everything together. Season with pepper (the Italian hard style cheese is already quite salty).
  6. Whisk the egg whites to floppy peaks. Next gently fold the egg whites into the potato mixture.
  7. Fill the prepared ramekins with the mixture. Put the ramekins on the hot baking sheet in the oven and bake for 15 – 17 minutes until puffed and golden.

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