Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 pound russet potatoes, peeled and chopped

  3. 1/4 cup grated Parmesan cheese

  4. 1/4 cup heavy whipping cream

  5. 1 tbsp. melted butter

  6. 3 large eggs, separated

  7. 1 cup grated Gruyere cheese

  8. 1/2 tsp. salt

  9. 1/8 tsp. ground nutmeg

  10. pinch cayenne pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan with lightly salted water to cover. Boil potatoes until very tender. Drain potatoes well and puree through a food mill or sieve into a large bowl, do not use food processor. Preheat oven to 400 degrees. Butter the inside of a 4 cup souffle dish. Sprinkle 1 tbsp. Parmesan over the bottom and sides of the dish. Stir the remaining Parmesan, cream, melted butter, egg yolks, Gruyere, salt, nutmeg and cayenne into the potato puree until well blended. Place the egg whites in a medium bowl and beat until stiff but not dry. Fold 1/4 of the beaten whites into the potato mixture. Fold in the remaining whites. Spoon the souffle mixture into the prepared dish. Bake souffle about 25 to 30 minutes until puffed, set and golden. Serve immediately.


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