Potato Soufflé with Chaumes

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At a glance
1 lb of potatoes (type Mona Lisa)
7 oz of Chaumes
6.5 fl oz of milk
4 eggs
2 oz of butter


Peel the potatoes and cook in salted water. When done, mash them into a very fine pulp.

Separate the white from the yellow of the eggs. Combine the hot milk, melted butter and finely diced Chaumes. Add to the hot potato pulp. Mix well to obtain a homogenous mixture. Add salt and pepper. Add the nutmeg and the yellow portion of the eggs.

Add the egg whites. Mix delicately with a spatula.

Pour into a well-buttered soufflé mold.

Bake in a preheated oven at 400° F for 30 min. When ready, serve immediately.

Additional Tips

To surprise, you can use violet-colored potatoes. This violet color will add originality, as well as color, to your dish.