Potatoes are one vegetable we just truly can’t live without – not only do they make a fabulous potato Soup, they are great to keep on hand for breakfast burritos, and even Potato Cakes.
I’m always trying to come up with new ideas for dinner that don’t involve too much (if any) meat – and potatoes work perfect for that.
These souffles were perfect for dinner – they puffed up perfectly and had a wonderful combination of crust on the bottom and steamy cheesy potato in the center. Paired with some easy bread rolls and a salad, they were perfect to make for the whole family – kids included.
You’ll want to make sure you have a set of Ramekins ~ you can find the regular white Ramekins HERE (which work fabulous) – but if you want Stoneware type Ramekins, we also use these Rachael Ray dipping cups as Ramekins often and they work just as well.
- 1 large Potato or 5 small Potatoes, cooked with peel on
- 2 Tbsp Butter + extra
- 3 Tbsp Breadcrumbs (coating the Ramekins)
- OR, use Cornmeal to coat the Ramekins
- 1/2 C. Cheddar Cheese, grated
- 1/2 C. Parmesan Cheese, grated
- 2 Eggs
- 2 Tbsp Fresh Chives
- Salt, to taste
- Black Pepper, to taste
- 6 Tbsp Milk
- Paprika (Garnish)
- Preheat the oven to 450 degrees F, and put your baking sheet in the oven to heat up. You will want to move the oven rack to the bottom of the oven.
- Butter your ramekins well, then dust the insides with breadcrumbs.
- Peel the cooked potato and place in a medium bowl - mash with a potato masher.
- Grate the cheese and add to the bowl.
- Separate the 2 egg yolks from the egg whites, and add the yolks to the bowl with the potato.
- Add the chives, and black pepper to the cheese, egg white and potato mixture and stir to combine.
- In a small saucepan, melt the butter and the milk and once melted, add to the potato mixture. Stir to combine - push to the side.
- In your mixer, combine the egg whites and mix on high just until stiff peaks form. Do not over mix... instead, once you start to see the peaks form, get ready to turn off the mixer.
- Gently fold the egg whites into the potato mixture - mix until well blended until you see no more traces of the white streaks.
- Fill the ramekins with the potato mixture - you may be able to fill as many as 6 ramekins depending on the size of your ramekin cups. Sprinkle a smidge of paprika on the top of each, and place in the baking sheet in the oven for 15 minutes until puffed and golden brown.
- Remove from the oven to serve.
- Ensure that you use the lowest rack in the oven
- Don’t put in the oven until the oven is preheated to the correct temp
- Do not over beat the egg whites – you want stiff peaks but you definitely don’t want to overbeat
- When folding the egg whites into the mixture, you want to be gentle but you want to ensure you mix completely – don’t be scared, the egg whites aren’t going to lose their volume!