Pomme Souffle is a classic French dish that is simple to make and delicious. A Potato Souffle is made by baking a mixture of potatoes and cheese until it is light and fluffy. This dish can be served as a main course or as a side dish.
The perfect recipe to show off your culinary skills, and they are sure to impress your guests. Pommes soufflé can be served with various sauces, including hollandaise, béarnaise, or even melted butter.
What is Potato Souffle
Pomme Souffle combines potatoes, egg yolks, and egg whites to make a savory or light and airy dish.
The key to a good souffle is whipping the egg whites into medium peaks. Some recipes call for stiff peaks, but that's not usually the case with a souffle. Once you whip the egg whites to the point of stiff peaks, the protein strains within the eggs have changed a lot. and the end result will vary in texture. Remember, medium peaks for the win.
The creation of the souffle comes from the French around the early 18th century. If you would like to read more about the creator of the souffle, the gentleman's name is Vincent_La_Chapelle. Read More Here
Ingredients
- Potato
- Butter
- Gouda
- Parmesan Cheese
- Breadcrumbs
- Chives
- Garlic
- Eggs
- Fresh Black Pepper
- Half & Half Milk
- Chives
How To Make Potato Souffle
The first step, roast or microwave one large russet potato. One large potato will make 4 Souffles.
I like a combination of both microwave and oven roasting. Microwaves cook the interior of food first, which begins the cooking process for the middle section of the potato.
Roasting In Oven Method:
Preheat the oven to 400 degrees and roast the potato wrapped in aluminum foil for 30 to 40 minutes.
Microwave Method:
Wrap in a moist paper towel and place on a plate - Microwave on high heat for 10 to 12 minutes.
Cook the Garlic with the Butter and Half & Half - Cook for about 2 minutes.
The point is to cook off the raw garlic. It's perfect once you can smell the nutty aroma of the garlic.
Remove the potato skin and add to a large bowl. Then add the melted butter, garlic, and milk to the potatoes.
Add coins of chive. Make cuts along the length of the chives. Helps with the presentation. Keep extra for garnish.
Take two eggs and separate the egg whites and yolks from each other. Incorporate the yolks into the potato mixture and the egg whites into a separate mixing bowl.
Technique To Souffle?... The Whipping The Egg Whites
Whipping the egg whites allows the egg whites to fall upon themselves. Whipping the
Whipping egg whites is a key step in many recipes, such as Pommes Souffle. The process of whipping egg whites creates a stable foam that can be used to add volume and structure to your dish.
There are a few key things to keep in mind when whipping egg whites:
- Make sure the bowl and beaters are clean and free of any grease or other residues. This will help the egg whites whip up more easily.
- Start with room temperature eggs. Cold eggs are more difficult to whip into a stable foam.
- Add a bit of cream of tartar, salt, or sugar before starting to whip the egg whites. This will help stabilize the foam.
Once the egg whites are whipped up into a stable foam, you can start adding them to your recipe. Be careful not to overmix or lose the volume and structure you've worked so hard to create.
Butter the ramekins. Ramekins are small personal serving-size bowls. I used 9 oz. Ramekins.
Place Ramekins on a cookie sheet that has been in the oven for at least 4 minutes. The cookie sheet being preheated is one of the keys to success. The heat helps the potato souffle start cooking quicker. Oven temperature 450 degrees.
The key to baking success is not peaking. You do not want to allow the hot air in the oven to escape. The potato souffle's lift or height depends on you not peaking. Once at the 15 minutes mark, you can check. substitutions
Substitutions
Ingredients to try in your potatoes souffle. Follow the recipe and replace the potato with your selection.
- Sweet Potato
- Parsnips
- Butternut Squash
- Cauliflower
- Turnip
- Pumpkin
- Polenta
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📖 Recipe
Best Pommes Souffle Recipe - A French Classic
Suggested Equipment
Ingredients
- 1 large Potato
- 4 tablespoon Butter
- 1 ⅓ cups Gouda Grated (Reserve some for garnish)
- ½ cup Parmesan Cheese Grated
- 1 tablespoon Chives
- 2 Eggs
- Black Pepper
- 6 tablespoon Half & Half Milk
- Chives
- 3 teaspoon Breadcrumbs Coat the sides of the Ramekins
Instructions
- Cooking the potato:1) Oven Roasted Method - 400 degrees 30 to 40 minutes wrapped in aluminum foil.Microwave Method -Cook the potato on high for 10 to 12 minutes.Once cooked, allow to cool off for 3 to 5 minutes, then place into a large mixing bowl and mash/fluff the potato.
- Preparing the souffle: In a saucepot melt butter, then add the garlic cook until the smell of raw garlic has changed to a nice nutty aroma. The add-in the half and half milk.The next step is to add the fluffed potato, cheeses, chives to the milk mixture and combined them together. Just enough to not overwork the mixture.
- Separate the egg whites and egg yolks:The yolks get added to the potato mixture. The egg whites go into a clean mixing bowl.
- Whipping the egg whites: Make sure the bowl and beaters are clean and free of any grease or other residues. This will help the egg whites whip up more easily. - - Start with room temperature eggs.- Cold eggs are more difficult to whip into a stable foam. - Add a bit of cream of tartar, salt, or sugar before starting to whip the egg whites. This will help stabilize the foam.Next, add the whipped egg whites in thirds trying not to remove the incorporated air. Just mix enough to combine, then quit mixing.
- The ramekins: Butter the insides of the ramekins and fill with the potato mixture. Make sure to not fill all the way to the top as the souffle will puff up, rise in the ramekin.Adding breadcrumbs to the buttered ramekins will give the souffle something to grab onto, and come believe this helps with the finished height of the souffle.
- Garnish with chive and cheese before baking. I suggest not using a lot of cheese as garnish. Takes away from the presentation.
- Baking the potato souffle: Preheat oven to 450 degrees. Place a cookie sheet in the oven to heat up at least 5 minutes before baking. When you are ready to bake, place the ramekins on the hot cookie sheet and place them in the middle of the oven for 15 to 17 minutes or until golden brown and delicious.
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