Potato and Cheese Soufflé
2 tbsp. butter
2 tsp. all-purpose flour
2 lbs. mealy potatoes (she uses fingerlings)
8 eggs, separated
1/4 C grated Gruyere cheese
1/4 C crumbled bleu cheese
1/4 C grated sharp hard cheese
salt and pepper
1. Butter a 2 1/2 quart soufflé dish and dust with flour. Set aside. 2. Cook the potatoes in a saucepan of boiling water until tender. Mash until very smooth and then transfer to a mixing bowl to cool. 3. Beat the egg yolks into the potato and stir in the cheeses, mixing well. Season to taste with salt and pepper. 4. Whisk the egg whites until standing in peaks, then gently fold them into the potato mixture with a metal spoon until fully incorporated. 5. Spoon the potato mixture into the prepared soufflé dish. 6. Cook in a preheated oven, 425 degrees F, for 35-40 minutes, until risen and set. Serve immediately. Tip: Insert a fine skewer in the center of the soufflé; it should come out clean when the soufflé is fully cooked.