Kitchen Stories. Potato and Cheese Soufflé.
by Cashmere Wrap & Macadamia Nuts
Potato and Cheese Soufflé is not a main course, but certainly a great addition to more elaborate courses such as boeuf bourguignon or a meat and vegetable stew. As always with soufflé, there is a risk it won’t raise, but if you are patent enough and keep the owen doors closed no matter what (black smoke fuming from inside is an eligible excuse to open the owen though…), you should do just fine – at least I always did!
Potato and Cheese Soufflé.
- 4 eggs
- 1/2 kg. of baked potatoes
- 250 g. grated cheese (Gouda, Jarlsberg, Cheddar or similar)
- salt & pepper
- 1 ss. of butter
- Mash potatoes into puree.
- Beat egg whites into a stiff foam.
- Mix potato puree with grated cheese, egg yolks. Spice with salt and pepper.
- Gently add egg foam, pour ready mixture into a heat resistant casserole greased with butter and sprinkled with breadcrumbs.
- Place the casserole in the oven preheated to 220 C degrees. After 15 minutes reduce the heat to 180 C degrees and continue to bake for 10 more minutes without opening the oven the whole time.
- Serve the soufflé warm straight from the oven.