This potato soufflé with spinach and roquefort cheese, is light and fluffy in texture but rich in taste. It’s a luxurious side dish, fit for any dinner party. A great recipe for the upcoming Thanksgiving and Christmas season.
The soufflé as a dish is a French invention. The word soufflé comes from the French verb souffler. This means “to breathe” or “to puff”. Which is exactly what a soufflé does: it inhales… and exhales. Because, let’s be honest, deflating is what soufflés are most famous for.
You don’t have to be overly concerned about that with this recipe, however. Soufflés usually contain two main ingredients: a base (like crème pâtissière or béchamel) and beaten egg whites. The base provides the flavour and the egg whites provide the rise. In many sweet soufflés, the base is already pretty light. That’s why these kinds of soufflé can fluff up to almost twice their original size.
However, this is a potato soufflé, which means it uses a base of mashed potato. Because this is quite heavy, potato soufflés don’t puff up a lot. So while this soufflé will definitely be light and fluffy, it will not rise quite so much. However, because of the starch in the potatoes the soufflé is also less likely to catastrophically collapse
While you can use this soufflé as a vegetarian main dish, I personally feel it works best as a side dish. As a luxurious accompaniment to any kind of roast meat.
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- 400 g potato
- 150 g fresh spinach
- 100 g roquefort cheese
- 2 eggs
- ground black pepper
- ground nutmeg
Ingredients
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- Peel the potatoes and cut them into evenly sized chunks. Cook them until soft. Drain them leave to cool.
- Wash the spinach, then drain in a collander. Put it in a microwave-safe dish and cook in the microwave on 600watt for about 10 minutes. Drain any excess fluid and leave to cool as well.
- Pre-heat the oven to 200°C (390°F). Also prepare your moulds or ramekins, by coating the inside with a little bit of butter. Store them in the fridge for now.
- Separate the eggs. Beat the egg whites into stiff peaks. Save the egg yolks, to add to the potato mash.
- Cut the spinach up into smaller pieces before adding to the potatoes. Mash into a smooth purée.
- Cut the Roquefort cheese into small pieces and add to the mash, along with the egg yolks. Season liberally with black pepper and nutmeg.
- Apart from a couple chunks of cheese, you should now have a smooth, very sloppy mash. Normally the spinach will add enough moisture to achieve this. If your mash seems a bit too dry however, add a little bit of milk to loosen up the mixture.
- Add about 1/3 of the egg whites in with the mash. Do this carefully, to avoid knocking out all of the air. Then carefully fold in the rest of the egg whites, until everything is incorporated.
- Scoop the mixture into your prepared moulds. Then bake them in the oven for about 25 minutes.
- Once they're cooked, serve them immediately.
Bewaren
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