Potato, Cheese and Spring Onion Souffle

Serves 2

This recipe is adapted from Delia's Happy Christmas

Potato, Cheese and Spring Onion Souffle
 50g trimmed spring onion, finely chopped (including the green part)
 110g boiled potatoes, grated
 30g grated Cheddar (plus 1 dessertspoon for later)
 30g grated Parmesan (plus 1 dessertspoon for later)
 25g butter
 4 tablespoons soured cream (80g)
 4 tablespoons Greek thick yoghurt (80g)
 2 large eggs, separated
 ¼ teaspoon cayenne pepper
 1/8 nutmeg, freshly grated
 Pre-heat the oven and baking tray - 200C. Gas Mark 6
You will need a 14cm x 6cm soufflé dish well buttered and a solid baking tray


Begin by heating the butter in a small saucepan, then stir in the chopped spring onion and cook gently for 5 minutes. Then remove from the heat and stir in the soured cream and yoghurt.

Now beat the egg yolks into the sauce and add the potatoes. Lastly stir in all but 1 dessertspoon of each of the cheeses then season with a little salt and about ¼ teaspoon of cayenne pepper and the nutmeg then transfer to a large bowl.

In a separate (grease-free) bowl, whisk the egg whites until soft peaks (see Video Techniques: Perfect Egg Whites) and stir one large spoonful into the cheese mixture to slacken it and make it easier to fold in the rest using a large kitchen spoon.

Taste for seasoning before carefully folding in the remaining egg white.

Pour the whole lot into the soufflé dish with the help of a rubber spatula and sprinkle the top with the extra Cheddar and Parmesan and a sprinkling of cayenne pepper.

Place on the pre-heated baking tray and bake near the centre on the oven for 30 minutes or until well risen and golden brown.

Serve as soon as possible (it will shrink a bit on the way to the table but even when shrunken and cold it still tastes good!).

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