Souffle Potatoes recipe
information
Preparation time: 10 - 15 min, Cooking time: 50 min, Cals per serving: 200
ingredients
700g (1 1/2 lb) floury potatoes, peeled and cut into chunks
butter for greasing
6 tbsp finely grated parmesan
300g carton fresh four cheese sauce
1 tbsp wholegrain mustard
3 medium eggs, separated
butter for greasing
6 tbsp finely grated parmesan
300g carton fresh four cheese sauce
1 tbsp wholegrain mustard
3 medium eggs, separated
method
1. Put the potatoes in a pan of cold salted water and cook for 20 minutes, or until tender. Drain, mash in the pan over a gentle heat for 2 minutes to dry a little. Put in a bowl and cool for 10 minutes.
2. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Butter six 250 ml (9 fl oz) ramekins, sprinkle each with 1 tablespoon of the parmesan and put them on a baking sheet.
3. Add the cheese sauce, mustard and egg yolks to the potato, season well with salt and pepper and beat together.
4. Whisk the egg whites in a clean, grease-free bowl until stiff peaks form, then fold them into the mashed potato. Spoon into the prepared ramekins and bake for 30 minutes until well risen. Serve immediately.
2. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Butter six 250 ml (9 fl oz) ramekins, sprinkle each with 1 tablespoon of the parmesan and put them on a baking sheet.
3. Add the cheese sauce, mustard and egg yolks to the potato, season well with salt and pepper and beat together.
4. Whisk the egg whites in a clean, grease-free bowl until stiff peaks form, then fold them into the mashed potato. Spoon into the prepared ramekins and bake for 30 minutes until well risen. Serve immediately.
serving amount
serves 6
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