3 Cheese Potato Souffle
A light, airy twist on classic comfort food, this three-cheese potato soufflé combines mashed potato with sharp Cheddar, nutty Parmesan, and fresh chives. The mixture is enriched with butter, milk, and egg yolks, then gently folded with whipped egg whites to create its signature lift. Baked in breadcrumb-coated ramekins until puffed and golden, it delivers a crisp exterior and a soft, cloud-like center—perfect as an elevated side or centerpiece dish.
Equipment
- 4 Ceramic Ramekins
Ingredients
- 2 tbsp butter , plus extra for greasing
- 3 tsp breadcrumbs for coating the ramekins
- 1 -2 large potatos 300g , cooked with peel on
- ½ cup mature Cheddar cheese grated
- ½ cup gruyere Cheese grated
- ¼ cup Parmesan cheese grated
- 2 tbsp fresh chives
- 2 eggs
- freshly ground black pepper
- ½ cup milk
- paprika for garnish
Instructions
- Preheat the oven to 425F and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.
- Peel the cooked potato and place in a medium bowl. Use a potato masher to mash it well.
- Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine.
- In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
- Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
- Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15 minutes until puffed and golden.
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