Recipe courtesy of Cookworks
Episode: Souffles
Total:
1 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: A potato ricer or food mill 8 (4-ounce) ramekins

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.

Cook's Note

*Leave the rind on the cheese. We found that blue cheeses other than Cambazola didn't create as nice a texture. **Use a butter wrapper or a little piece of parchment paper to keep your hands clean while smearing the softened butter in the souffle dish. This coating technique is called "chemise."

IDEAS YOU'LL LOVE

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood

Spinach and Cheddar Souffle

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Cheese Souffle

Recipe courtesy of Julia Child

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Herb Potato Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Spinach and Cheddar Souffle

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking