Cheese and potato soufflé

    Cheese and potato soufflé

    10saves
    1hr


    1 person made this

    About this recipe: This exquisite cheese and potato soufflé is worth making your guests wait for in hungry anticipation. After all, the soufflé doesn't wait for the guests, the guests wait for the soufflé! A delicious vegetarian centrepiece for your next dinner party.

    jean.isacke Dorset, England, UK

    Ingredients
    Serves: 4 

    • 700g (1 1/2 lb) floury potatoes, peeled and cut into chunks
    • 1 onion, finely chopped
    • salt and pepper, to taste
    • 15g (1/2 oz) butter, more for cooking
    • 15g (1/2 oz) plain flour
    • 300ml (1/2 pt) milk
    • 100g (3 1/2 oz) grated Parmesan cheese, more for topping
    • 3 medium eggs, separated
    • 1 tablespoon Dijon mustard

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a saucepan with salted water, add the potatoes and the onion and bring to the boil. Reduce the temperature and simmer, partly covered for 15 to 20 minutes. Drain and return the potatoes and the onion to the pan allowing them to dry out a little over a low heat. Mash well and season. Set aside.
    2. Preheat the oven to 200 C / Gas 6. Grease a 1.2L (2 pt) soufflé dish.
    3. In a separate saucepan over a low-medium heat, melt the 15g (1/2 oz) butter and add the flour, stirring constantly for 1 minute. Gradually add the milk and whisk for 5 to 10 minutes until the sauce thickens. Stir in the grated Parmesan cheese and season if desired. Allow to cool a little then add the cheese sauce, egg yolks and mustard to the mashed potatoes.
    4. In a small bowl, whisk the egg whites until stiff peaks form and then fold carefully into the soufflé mixture.
    5. Spoon the soufflé mixture into the prepared dish, and top with a little more Parmesan cheese.
    6. Bake in the preheated oven for 40 minutes until the soufflé rises and turns golden on top. Serve immediately - time is of the essence!

    Tip

    This recipe calls for floury potatoes. The best varieties to use in this dish are Maris Piper, King Edward, Russet or Desiree.
    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In shops look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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