Maxfacts

Potato soufflé

Ingredients

• 400 g potatoes (new potatoes best)
• 75 g Gruyère (or Comté, or Cheddar, or Gouda) cheese, grated
• 1 tsp fresh marjoram (or oregano) leaves, shredded
• pinch of ground nutmeg
• salt
• 25 g butter, melted
• 2 eggs, separated, egg whites whipped
• 10 g corn starch
• generous knob of soft butter
• 2 tbsp breadcrumbs (or semolina)

Method

1. Grease 4 small ramekins (about 150 ml volume) with soft butter (about 10 g needed), sprinkle with breadcrumbs, set aside. Preheat oven to 160 °C.
2. Place potatoes in the preheated oven and bake for 60 to 75 minutes, until cooked. Remove from oven, peel and mash while still warm. Add salt and nutmeg, mix well. Add butter, corn starch, cheese, marjoram and egg yolks, mix well. Fold in whipped egg whites. Transfer into prepared ramekins. Place ramekins in a roasting tin, add hot water to the roasting tin about half way up the height of the ramekins. Bake soufflés in this water bath for about 50 minutes until well risen and golden.