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 potatoes in microwave 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.

Cook the garlic in the butter to remove the raw garlic flavor.

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.

ramekins filled with the Pommes Souffle on a cookie sheet

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