Transforming mashed potatoes into a savory soufflé adds a little sophistication to a favorite fall comfort food.
Potato soufflé is equally great with a family-style country lunch or as an elegant side to a fine-dining winter menu. This soufflé won't rise high above the rim of the baking dish and need a collar like a soufflé that uses a higher ratio of egg white. Also, there's no need to worry about it falling as traditional soufflés do. It adapts easily to your needs and can be cooked in individual ramekins, hollowed-out potatoes or a large soufflé dish.
A SALTY SUBJECT: When seasoning, consider the salt in the cheeses and pancetta. if you're heavy handed with salt, you might want to add a pinch or two to the potato mixture. Just be sure to taste for seasoning before the egg mix is folded in. High-quality pancetta is very salty, so try tossing cooked, crumbled pancetta inafewdrops of lemon juice. The acid will balance out the saltiness.Toomuch acid, however, could result in the "umami reaction,"which creates a metallic taste.
PERFECT POTATOES: It's important to extract as much moisture as possible from the potatoes before adding butter, cream, milk or stock. Place the drained potatoes back in the hot pot they were cooked in, over the lowest flame, and attentively stir them to avoid scorching.
LOW AND SLOW: When incorporating raw eggs into a warm base, it's imperative to either temper the base or let it cool to around 120ºF.This prevents the proteins in the eggs from rapidly coagulating, resulting in small, scrambled beads that ruin the homogenous mix. instead, cook eggs slowly within the base mixture, giving youaconsistent thickness and texture.
Savory Cheese and Potato Soufflé
Serves | 4 to 6 |
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- ½ cup whole milk
- 4 Tbsp butter, divided
- 1 to 2 cloves garlic, finely minced
- 2 Tbsp Boursin, at room temperature
- 3 eggs, lightly beaten
- 4 oz cave-aged Gruyère, shredded
- 2 oz Parmigiano-Reggiano, shredded
- 4 Tbsp chives, divided
- ¼ tsp cayenne pepper
- salt and freshly ground black pepper
- pancetta, cooked and crumbled
| Preparation | Preheat oven to 375ºF. Place potatoes in a pot of cool water with a pinch of salt. Bring water to a boil and cook until potatoes are fork-tender. Drain potatoes and press through a potato ricer (or mash with fork or manual masher) and return potatoes to pot. Set on low heat. Mix with milk, 3 Tbsp butter, garlic and boursin. Remove from heat and let mashed potatoes cool to approximately 120ºF.
In a small bowl, lightly wisk eggs. Once potatoes are cooled, fold in eggs, shredded cheeses, 2 Tbsp chives and cayenne pepper. Season with salt and pepper to taste. Grease a soufflé dish with 1 Tbsp butter and fill with potato mixture. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Garnish with remaining chives and crumbled pancetta and serve.
Join FEAST and the Schnucks Cooks Cooking School team on Wed., Oct. 6 to make this tasty menu. Tickets are just $40 for an evening of cooking, dining and wine. RSVP at schnuckscooks.com.
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