John Myers
Potato and Cheese Souffle
The perfect potato and cheese souffle recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes partly floury
- 2 Protein
- 1 Egg yolk
- 150 g Gouda spicy, grated
- Freshly ground salt and pepper
- Freshly grated nutmeg
- 70 g Cream
- 20 g Butter
- Fresh herbs (parsley, chives, spring onions)
- 400 g Butter vegetables carrots, Brussels sprouts, black salsify, onions, herbs
- 50 g Butter
- I also cooked a dish from 2008. I’ve never made a souffle before. From TV shows I noticed that it was a bit difficult, so I had a little respect for it. So that I just prepared it for a small lunch.
- Peel the potatoes and cook them in salted water. As much water as you are covered, about 20 minutes. When the potatoes are done, drain the water and allow the potatoes to evaporate. I then mashed the potatoes once and let them cool down. In the meantime, preheat the oven to 180 ° C.
- P.S …. I took waxy potatoes, but they disintegrate like floury potatoes. Normally you use jacket potatoes for the souffle, and it worked that way for me.
- Press the cooled potatoes through the potato press and place in a bowl. Add the cream, softened butter, whisked egg yolk and grated cheese to the potato mixture and stir. Season with salt, freshly ground pepper and fresh nutmeg.
- Beat the egg whites with a pinch of salt until stiff and carefully fold into the potato mixture. If you like, you can also fold in the pooped herbs with the egg whites. Or you can stir them into the potato mixture beforehand.
- Grease small refractory molds and sprinkle with breadcrumbs. You can also take coffee cups. Fill the molds with the potato mixture. Bake in the preheated oven at 180 ° C for about 30 minutes without opening the oven!
- We had breaded fish fillet with buttered vegetables. I can also imagine this souffle with asparagus with hollandaise.
- For my buttered vegetables, clean the various vegetables and cut into bite-sized pieces. Cook in a little salted water. Season to taste with salt, pepper and nutmeg. As soon as the vegetables are cooked and there is still enough liquid left, add something else, add the chopped herbs. Take the saucepan off the fire and thicken the sauce with cold butter, stir in about 50-100g. But don’t cook anymore !!!
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