Potato Soufflé is an easy recipe for such a comforting dish, perfect for the fall table. Love the way it swells in the oven and the way the steam comes out when you start digging in it. The bread crumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese offers such a great flavor. Shallot leaves are not to be missed as they impart a unique color and flavor
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.
