Potato Soufflé with Cheese

Many people are afraid to prepare potato soufflé, thinking it will collapse. Follow the instructions below and you are unlikely to go wrong.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Wheat flour, white, multi-purpose

  • 80 g Butter, unsalted

  • 1 kg Potatoes, white

  • 7 pieces Egg, fresh

  • 50 g Cheese, Gorgonzola

  • 50 g Cheese, Cheddar

  • 50 g Cheese, edamame

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Peel the potatoes, clean them, wash them, and cut them into smaller pieces. Place them in a pot, cover with cold water, add salt, and cook for about 20 minutes or until tender.

  2. Preheat the oven to 220 degrees Celsius. Grease a round soufflé dish with 40 g of butter and dust it with flour (remove any excess flour). Drain the cooked potatoes and return them to the hot pot. Stir over low heat for 1-2 minutes (be careful not to burn them) to evaporate any excess water, then transfer them to a bowl and mash or press them to make a smooth puree.

  3. Finely grate the cheese. Mix it together with the egg yolks and the remaining butter into the potato puree. Season with pepper and salt to taste. The cheese should completely melt to create a creamy mixture.

  4. Beat the egg whites with an electric mixer until stiff peaks form, then gently and slowly fold them into the potato mixture in two or three batches. Do not use the mixer in this phase, as the mixture will collapse! Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 minutes. Do not open the oven during baking!

  5. When the soufflé has risen nicely and turned golden brown, remove it from the oven and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 148.85 kcal
  • Fat: 8.68 g
    • Saturated Fat: 4.66 g
  • Carbohydrates: 9.54 g
    • Sugars: 0.57 g
  • Protein: 5.98 g
  • Fiber: 1.15 g

Advice

Instead of gorgonzola, you can use brie or another cheese of your choice. Emmental can also be used. To prevent the soufflé from collapsing, follow the method of incorporating egg whites into the potato mixture, do not open the oven door, and avoid drafts. As soon as the dish is exposed to cold air, it will collapse. To achieve a soufflé that rises above the dish, raise the edges of the dish with aluminum foil – cut a longer strip of foil, fold it in half, and then wrap it around the dish.