| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
- 1 cup dry bread crumbs
- 3 pounds potatoes, unpeeled and scrubbed well
- 2/3 cup warm milk
- Kosher salt and freshly ground black pepper
- 2 eggs, plus 1 additional egg yolk
- 1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook’s Note*
- Paprika, to top souffles
Instructions
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook’s Note**).
- Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
- Carefully peel the potatoes while they’re hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Carefully peel the potatoes while they’re hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
- Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 477 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 124 mg |
| Sodium | 778 mg |
Reviews
My son watched the show with this recipe and he kept bugging me to try it. I didn’t believe that potatoes could actually puff up and be souffle-like, until we made this. The results were unbelievable–a wonderful texture with the hidden surprise of the melted cambozola hitting my tongue. Man! Talk about flavorful and great texture all at once.
The only odd thing–and we’ve made this recipe three or four times now–is that it calls for a lot more breadcrumbs than we’ve ever been able to use. The proportions are off–I just use what works and ignore whatever the recipe calls for.
The only odd thing–and we’ve made this recipe three or four times now–is that it calls for a lot more breadcrumbs than we’ve ever been able to use. The proportions are off–I just use what works and ignore whatever the recipe calls for.