Potato Soufflée
By Doreoc
Potato Soufflée. Discover our recipe.
Ingredients
- 8 potatoes Doréoc
- 2 eggs
- 3 tablespoons heavy cream
- 1/4 stick of butter
- 2/3 cup grated cheese
- 2 sprigs fresh thyme
Details
Servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Put the potatoes with their skins for 15 to 20 minutes in steam or in boiling salted water.
Preheat oven to 425 F
Step 2
Once cooked, cut a top off each potato then drain them carefully. Remove the flesh, keeping the peels intact. Mix the crushed flesh in a bowl with the egg yolks, cream, butter, cheese, the sprigs of thyme, salt and pepper.
Step 3
Whisk the egg whites until stiff, mix with the fill. Stuff potatoes with filling, put them in a baking dish 10 minutes in the oven preheated to 425F. The potatoes should swell slightly as soufflés. Serve hot.
Step 4
If you have a little extra potato mixture, put the rest to cook in buttered ramekins.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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