Photo: c. foodblogchef 2021
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SAVORY POTATO SOUFFLE
Serves 6
Special equipment: 6- 3 x 1 ¾ inch ramekins or a 9 x 7 inch oven-safe baking dish for serving family-style
Ingredients:
1 tablespoon unsalted butter, plus more for brushing
3/4 pound baking or yellow potatoes, peeled and quartered
3/8 cup half-and-half
1/4 pound Gruyère cheese, shredded (a scant cup)
1/4 teaspoon dried oregano or marjoram
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley (Note: double the dried measurements if using fresh herbs)
Salt and freshly ground pepper
3 large egg yokes
4 large egg whites
Pinch of cream of tartar (if you don’t have cream of tartar on hand use 3-4 drops of lemon juice or white vinegar)
fine bread crumbs or finely grated Parmesan cheese for dusting the ramekins
Preparation:
Preheat the oven to 375° F.
1. Butter the insides and bottoms of the ramekins generously and coat with finely ground bread crumbs or Parmesan cheese, pouring out excess crumbs that don't adhere to the sides and bottom of the ramekins.
2. In a medium saucepan, cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.
3. Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the tablespoon of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in 3 beaten egg yolks. Transfer the potato mixture to a large bowl.
4. In another medium bowl, using an electric mixer, beat the 4 egg whites until foamy. Add the cream of tartar and beat until soft peaks form. (You want a light frothy mixture with soft peaks full of air bubbles that will give the soufflé its height. Don't over-beat the egg whites.)
5. Stir one-third of the beaten whites into the potato mixture. Using a rubber spatula, gently fold in the remaining whites until no streaks of white remain. Don't press down on the mixture or you will lose the air bubbles from the egg whites. (The mixing motion should be: cut down, lift and fold, rotate the bowl a quarter turn, and repeat, continuing until the mixture is well incorporated.)
6. Spoon the mixture into the prepared ramekins filling each cup evenly about 3/4 full. Place the ramekins on a cookie sheet and bake in the bottom third of the oven for about 15 minutes, or until the soufflé is puffed and lightly golden browned. If using a larger soufflé dish you will have to increase the cooking time to 40-45 minutes. (Note: if you cook the soufflé too long it will be dry.) Serve immediately.
*Note: for a more impressive presentation with more height to the soufflé, fill each ramekin evenly to the top rim and tie a 2-inch strip of parchment paper around the rim of the ramekin to prevent over-spilling as the soufflé cooks.)