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Potato-Cheese Souffle Recipe

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This recipe for Potato-Cheese Souffle is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Souffle
Ingredients:  
Ingredients:  
4 Tbsp. plus 2 tsp. butter or margarine
2 Tbsp. fine, dry bread crumbs
1 Tbsp. vegetable oil
1¼ cup frozen hash brown potatoes
½ cup chopped onion
¼ cup flour
¾ tsp. salt
¼ tsp. pepper
⅛ tsp. ground nutmeg
1½ cup milk
1 cup grated Gruyere or Swiss cheese
4 large eggs, separated, at room temperature
¼ tsp. cream of tartar

:
Directions:
Directions:
Preheat oven to 350 degrees. Using 2 tsp. butter, butter a 2-qt. straight-side souffle dish and coat with crumbs. In skillet, heat vegetable oil, add hash brown potatoes and onion. Cook, stirring, until thawed and all liquid has evaporated; set aside.

In medium saucepan, melt remaining butter over low heat. Remove from heat; blend in flour, salt, pepper, and nutmeg. Gradually add milk and stir until smooth. Over medium heat, bring to boil, stirring constantly. Remove from heat. Stir in cheese and hash brown-onion mixture. Let cool slightly.

In large bowl, beat egg whites with cream of tartar until stiff peaks form; set aside. With same beater, in a small bowl, beat egg yolks until thick and lemon colored; stir into cheese mixture. Fold cheese-potato sauce into egg whites. Pour mixture into prepared souffle dish.

Bake 50-55 minutes or until souffle is well risen and top is deep golden brown. Serve immediately with Sauce Soubise.

Makes 8 servings.
 

Sauce Soubise
Ingredients:  
Ingredients:  
4 Tbsp. butter or margarine
4 Tbsp. flour
2 1/2 cups milk
1 cup chopped onion
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. sugar
1/8 tsp. ground nutmeg
Directions:
Directions:
In medium saucepan, heat butter until melted. Continue cooking, stirring, until butter turns a light nut brown. Remove from heat. Blend in flour until smooth. Gradually stir in milk. Cook over medium heat, stirring, until sauce comes to boil. Add onion, salt, pepper, sugar, and nutmeg. Bring to boil, reduce heat and simmer for 3-5 minutes. Serve as is or blend in blender before serving.
Personal Notes:
Personal Notes:
Gourmet Club - International Dinner, April 24, 1976

 

 

 

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