Soufflé Potatoes (Pomme Soufflé au Fromage)

By Kristen Giatras

Serves: 12 servings

Ingredients

4 Tbsp.butter

12medium potatoes, peeled, mashed, lightly beaten

3large eggs

8 oz.ripe cheese (e.g. Camembert, Gorgonzola, or other soft cheese)

salt to taste

Instructions

Preheat oven to 400°. Brush 2 ½-quart buttered casserole with melted butter. Add butter, milk and eggs to mashed potatoes; mix well. With a rubber spatula, create a soft fluffy texture. Place a spoonful of potatoes on a buttered sheet pan. Smooth with a spatula to create a flat surface. Place twelve ramekins into the mixture. Fill each ramekin with the potato mixture. Brush the top with the remaining melted butter. Bake for 30 minutes, or until golden brown. Place the ramekins in a baking dish and brush with egg and cheese mixture. Bake for 45 minutes, or until golden brown.

Note: Casserole variation: Place soufflé potatoes on a large mixing bowl. Combine. Fill square cheese with the center of the soufflé. Top with melted butter.