Chive Potato Souffle Recipes

POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
• In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
• In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
• Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
• Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
• Serve immediately.

POTATO-CHIVE SOUFFLE

Steps:

• Heat oven to 425 degrees. Spray a 2 1/2-quart souffle dish with vegetable-oil cooking spray, coat dish with bread crumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill.
• Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves.
• Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside.
• Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the souffle dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until souffle has rise above the dish and the top is browned, about 45 minutes. Remove souffle from the oven, and serve immediately.

CHIVE AND GRUYERE CHEESE SOUFFLE

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
• Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
• Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
• Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.

POTATO "SOUFFLé"

Steps:

• Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
• Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
• Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

GRUYèRE AND CHIVE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
• In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
• Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
• Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.