POTATO SOUFFLE
Ingredients : 2-3 serving
- 1 lb 2 oz (1/2 k) hot, peeled and cooked potatoes
- ½ cup dry breadcrumbs
- ¼ cup butter
- 1 teaspoon vegetable oil
- ½ medium size onion, finely chopped
- 2 tablespoons flour
- ¾ cup warm milk
- 4 egg yolks, slightly beathen
- 4 egg whites, beaten until thick firm peaks form
- ¾ cup shredded gruyere, edam or any similar cheese
- 1 tablespoon fresh thyme leaves
- Salt
- Pepper
Preparation:
Preheat oven to 350ºF (180ºC). Butter a mold or serving dish and sprinkle bottom and sides with breadcrumbs.
Force cooked, hot potatoes through a strainer to form a puree. Season with salt and pepper. Stir in shredded cheese and thyme.
Melt butter with vegetable oil in a skillet and add chopped onion.
Cook until onion is tender. Sprinkle flour over onions and stir quickly with a wooden spoon. Add milk, gradually, while stirring to prevent lumps. Cook, stirring, over medium heat until mixture thickens. Add potato puree, mix and remove from the heat. Cool until warm and add egg yolks, slightly beaten. Cool completely. Fold in beaten egg whites and correct seasoning.
Transfer to prepared dish and bake in preheated oven for 25 minutes or until soufflé is golden and set. Remove from the oven and serve immediately.
Force cooked, hot potatoes through a strainer to form a puree. Season with salt and pepper. Stir in shredded cheese and thyme.
Melt butter with vegetable oil in a skillet and add chopped onion.
Cook until onion is tender. Sprinkle flour over onions and stir quickly with a wooden spoon. Add milk, gradually, while stirring to prevent lumps. Cook, stirring, over medium heat until mixture thickens. Add potato puree, mix and remove from the heat. Cool until warm and add egg yolks, slightly beaten. Cool completely. Fold in beaten egg whites and correct seasoning.
Transfer to prepared dish and bake in preheated oven for 25 minutes or until soufflé is golden and set. Remove from the oven and serve immediately.
