Recipes

Yukon Gold Potato Souffle with Cheddar, Crispy Bacon & Chives

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Nino Salvaggio
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Serves: 6

What’s a gourmet recipe without its souffle version? Try this one, you can top it with sour cream.

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Ingredients

  • 2 Tbsp. Butter, plus more for brushing
  • 1 1/2 lbs. Yukon Gold Potatoes, peeled and quartered
  • 3/4 cups Half & Half
  • 1/2 lb. Cheddar Cheese, shredded
  • 1/2 cup Crumbled Bacon pieces
  • 2 Tbsp. Chives (or Green Onion) minced
  • Salt & Pepper, to taste
  • 5 Extra Large Egg Yolks
  • 7 Extra Large Egg Whites

Instructions

  1. Preheat the oven to 375 degrees. Butter and flour a 2 quart souffle dish or approximately 6-8 one cup ceramic ramekin souffle dishes.
  2. Simmer the potatoes in water until tender (about 20 minutes). Drain off all the water and return the potatoes to the saucepan. Place back on the heat and cook a moment longer to dry the potatoes out.
  3. Add the butter and the half & half in 3 stages and mash until smooth.
  4. Mash in the cheese, chives and bacon then season with salt and pepper.
  5. Stir in the 5 egg yolks then transfer the mixture to a larger bowl.
  6. Whisk the 7 egg whites to a soft peak and fold into the potato mixture in 3 stages using a rubber spatula.
  7. Portion the mixture into the prepared souffle dishes leaving approximately 1/2″ extra room beneath the top lip.
  8. Bake about 45 minutes or until the souffle has risen and is medium browned.
  9. Serve immediately.

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