in France

potato soufflé

updated

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Ingredients for 4 servings:

  • 12 m.-sized potatoes
  • 1 tbsp butter
  • salt and pepper
  • nutmeg
  • 3 eggs
  • 3 tbsp cream
  • 60 g cheese, grated, e.g. Gruyère
  • Butter, for the mold
  • Butter, for the butter flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Airy mashed potatoes

Boil the peeled potatoes in salted water until soft, drain, and mash. Separate the eggs. Add the butter, spices, cream, egg yolks, and half of the cheese, and mix well. Finally, fold in the stiffly beaten egg whites. Transfer to a buttered baking dish, sprinkle with the remaining cheese, and dot with butter flakes. Bake in the oven at medium heat for 15 to 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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