Return to listing

Potato, Cheese and Spring Onion Souffle

 Potato, Cheese and Spring Onion Souffle

  Serves 2

 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
Oven temperatures and Conversions
Click here for information
You will need a 14cm x 6cm soufflé dish well buttered and a solid baking tray

This recipe is adapted from Delia's Happy Christmas


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!).


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Twice-baked Roquefort Souffles Serves 6

Twice-baked Roquefort Souffles

Twice-baked Roquefort Souffles can be made the day before you need them.




Popular topic
Latest post
Ask Lindsey... Eggs
28 Aug 2015 18:46
Coffee Break Romaine
28 Aug 2015 14:29
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Cooking couscous
26 Aug 2015 07:39
Books Recipes for 1
05 Aug 2015 09:50
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by