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Potato Soufflé

Neil Higginson

This twice-baked soufflé is airy and pillowy soft.

4 Tbsp unsalted butter
4 Tbsp flour
4 large red potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
6 large eggs, separated
4 oz goat cheese
3 Tbsp fresh chopped basil
salt and black pepper to taste

1. In a large pot, cook potatoes until soft. Melt butter over medium high heat, add flour and stir well for 1 minute. Add milk, sour cream, basil, goat cheese and stir until thickened. Remove from heat and let cool to room temperature.
2. Mash the potatoes and add them to the other mixture. Add egg yolks. In a stand mixer, whip egg whites until stiff. Fold whites into first mixture. Season with salt and pepper.
3. Transfer into greased ramekins and bake in a water bath in preheated oven at 350°F for 1 hour.
4. Let cool to room temperature and remove from ramekins. Reheat in a large baking dish with a little heavy cream, water or chicken stock until heated through.

Yield 6 servings

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