Prep 10 mins
Cook 35 mins
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
- - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- - Use a food processor or a sieve to make the potatoes extremely smooth.
- - Separate the eggs.
- - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- - Season to taste.
- - Beat the egg whites until stiff and fold into the potato mixture.
- - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- - Serve immediately.
My first attempt at a soufflÃ© and it was easy thanks to your great recipe! I had some leftover baked ham that I minced and since I was left to my own devices to choose a cheese, I went with Swiss. This made for a great combination of flavors! I was tempted to add something green such as peas or scallions but resisted the urge less I destroy the _poof_ of the spuds. ;-) Following the lead in your foto, I divided it into 4 well buttered dishes. At 350 F convection, my bake time was a scant 15 minutes until the peaks were browned. Now that I am over the intimidation factor, I look forward to expanding my soufflÃ© repertoire. Thanks for getting me started!