Potato Souffle

Souffle is an egg-based dish, originating from French cuisine. It can be made out of various ingredients, and depending on that can be served whether as a main dish or a dessert. Our potato souffle is rich, savory, and has lots of melted cheese! Yummy!
Souffle is an egg-based dish, originating from French cuisine. It can be made out of various ingredients, and depending on that can be served whether as a main dish or a dessert. Our potato souffle is rich, savory, and has lots of melted cheese! Yummy!

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Ingredients

4 medium-sized potatoes
ice
¼ cup mozzarella, shredded
¼ cup parmesan, shredded
2 egg yolks
chives
2 ounces of butter, melted
salt
2 egg whites
1 tablespoon butter
2 tablespoons of breadcrumbs

Ingredients

Steps

1
Done

Heat a saucepan over medium heat, and fill it halfway with water.

2
Done

Superficially score the potatoes and cook them for 20 minutes.

3
Done

Take out the potatoes and peel them. Place them in an ice-filled bowl and let them rest for a few minutes.

4
Done

Place the potatoes in a large bowl and mash them. Add the mozzarella, parmesan, egg yolks, chives, and melted butter. Mix everything with a spatula until smooth.

5
Done

Place the egg whites in a large bowl. Set up your mixer at high speed and mix everything until stiff peaks appear on top.

6
Done

Slowly mix the obtained merengue with the mashed potatoes using a spatula.

7
Done

Preheat the oven to 440°F/220°C.

8
Done

Grab your ramekins. Grab a pinch of butter in the tip of your fingers and spread it on the bottom of a ramekin. Add about 1 teaspoon of breadcrumbs so you can cover the bottom of the ramekin.

9
Done

Fill the ramekins with the mashed potato mixture. Place them on a cast-iron skillet and slide them into the oven for the next 25 minutes.

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Nutritional Chart

280 kcal
Calories
12 g
Protein
8 g
Fat
40 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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