Potato & Cheese Soufflés with crème fraîche

This is farly easy to put together and becomes a great accompaniment to a Prime Rib dinner (think Christmas). Not quite Yorkshire Pudding..but a really nice substitute.

Aug 22, 2017

Ingredients (serves 4

  • Cooking Spray
  • *1/4 cup grated white cheddar chese
  • 1 medium large baking potato
  • *1/4 cup crème fraîche
  • 4 tbs unsalted melted butter
  • 1/2 tsp minced garlic
  • 2 tbs of your favorites herbs..I use a mix of chives and parsely
  • 1/4 tsp kosher salt and a bit of black pepper to taste
  • 2 eggs, separated
  • a pinch of creme of tartar

METHOD

Preheat oven to 375...place rack in lower third of oven

Spray the inside of 4 six ounce ramekins with cooking spray..sprinkle the inside with a bit of your grated cheese

Peel and cut the potato into cubes and boil for about 10 minutes. Drain. Mash the potato wish the crème fraîche, 4 tbsp of melted butter and garlic. Stir until smooth. Then add the herbs, cheese, salt and pepper and gently mix in the 2 egg yokes..

Beat the egg whites with an electric mixer or hand whisk until foamy. Add a pinch of the creme of tartar and continue to mix until stiff peaks in the egg whites form. Fold half of the egg white mixture into the mashed potato, gentlty stir and then add the rest of it.

Pour an equal amount into each ramekin..almost to the top. Place in oven and bake for about 35 minutes, or until the tops look nice and golden brown.



 


CHEF's NOTES:

  • Don't let the lack of crème fraîche in your refer deter you. Its simply a richer form of sour creme and you can substitue sour creme if you wish.
  • I like to use white cheddar cheese, but parmesan or asiago works just as well.
 
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