Potato Soufflé is an easy recipe for such a comforting dish perfect for fall tables. Love the way it puffs in the oven and how the steam comes out when you start dig in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste.
Source: Home Cooking Adventure
Ingredient:
Make 4 servings
2 tablespoons (30g) butter, added to grease
3 teaspoons breadcrumbs, to coat ramekins
1 large potato (300g), cooked, peeled
1 1/3 cup (85g) Mature Cheddar, crushed
1/3 cup (30g) Parmesan cheese, grated
2 tablespoons fresh chives
2 eggs
freshly ground black pepper
6 tablespoons milk
paprika, for garnish
Direction
1. Preheat oven to 450F (220C) and place a baking sheet in the oven to preheat. Butter 4 plates of ramekin and dust with breadcrumbs.
2. Peel the cooked potatoes and place in a medium bowl. Use a potato masher to form a thin mesh.
3. Grate the cheese and separate the egg yolk from the white. Add cheese, chives, black pepper, and egg yolks to the mashed potatoes.
4. In a small saucepan, warm milk with butter until melted and pour potato mixture over top. Stir to combine.
5. Beat egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
6. Pour prepared ramekins potato mixture and sprinkle paprika on top. Place in the oven on a preheated baking tray and bake for 15-17 minutes until puffy and golden.
