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Ingredients for 4 - 6 servings


1 pound Yukon Gold potatoes

1 stick (4 oz.) + 1 tablespoon unsalted butter

1/4 cup half & half cream

4 large eggs at room temperature, separated

1 teaspoon sea salt and freshly ground white pepper, to taste

1/8 teaspoon freshly ground nutmeg

1/3 cup Parmesan cheese


Preheat the oven to 350 degrees. Butter the bottom and sides of an 8 cup souffle mold with 1 tablespoon butter. Lightly coat with Parmesan.


Peel and steam the potatoes (30 minutes). Allow the potatoes to cool until easy to handle. Coarsely chop the potatoes and pass them through the fine disk of a food mill or potato masher. Melt the butter in a skillet, stir in the potato until they are smooth then add the egg yolks one at a time. Season with salt, pepper and nutmeg. Turn the mixture out into a mixing bowl.


Beat the egg whites adding a pinch of salt when they are frothy. When they form soft peaks that do not move in the pan, fold them in three installments into the potato mixture. Gently transfer this potato base into the prepared mold. Sprinkle on the remaining cheese and bake until the souffle is fully puffed and brown (25-30 minutes.) Serve immediately.



Tagged under: Potatoes,