food
Baked Potato Souffle
Cheese, potatoes , bacon, and... more cheese? What's not to love about this souffle?
Ingredients
- 1/4 cup Parmesan, finely grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon potato flakes, fine powder
- 1 cup whole milk, hot but not boiling
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup cheddar cheese, finely grated
- 1/2 cup Gruyere cheese, finely grated
- 2 tablespoons sour cream
- 1 tablespoon chives, finely chopped, plus more for garnish
- 4 egg yolks
- Salt and pepper, to taste
- Crispy bacon, for topping
Steps
- Preheat oven to 375 degrees.
- Prepare the ramekins by brushing 6 soufflé ramekins with softened butter, and add 2 tablespoons grated Parmesan to each. Move the soufflé dishes around to allow the Parmesan to coat the ramekin completely. Pour excess into next ramekin until all are coated.
- To make the batter, melt butter. Add flour and potato flakes and cook for a few minutes. Add warmed milk and cook for 3 more minutes. Place in a large bowl to cool.
- Using a mixer, whip egg whites and cream of tartar until they form stiff peaks.
- Once milk mixture has cooled, stir in cheddar cheese, Gruyere, sour cream, chives and egg yolks.
- Fold in egg whites one spoonful at a time.
- Divide mixture among the prepared ramekins.
- Bake on center rack for 20 to 30 minutes until puffed up and golden brown.
- Serve immediately with crumbled bacon, sour cream and more chives.