Potato Souffle is a classic and comfort recipe you and your loved ones will certainly adore! Chef Stratos Iosifellis enriches it with herbs.
The potato souffle has a light texture and is an ideal and quick recipe to impress your guests.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”
The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.
Ingredients
- 220 gr. Potato, boiled and peeled
- 3 Eggs
- 200 gr. White cream
- 50 gr. Parmesan
- 50 gr. Spring onions finely chopped
- 10 gr. Parsley, finely chopped
- 5 gr. Salt
- 3 gr. Pepper
- 3 gr. Nutmeg
- 5 gr. Paprika
Cooking Instructions
Clean, boil and peel the potatoes.Whip the eggs in a bowl and add the cream.
Grate the potatoes in another bowl and add the parmesan, onion, parsley, salt, pepper, spices and finally the mixture with the eggs.
Mix very well and then add the mixture to a fireproof baking plate. Bake the potato souffle in a preheated oven at 150 degrees for approximately 35 – 40 minutes (depending on the oven).
About the Author
Stratos Iosifellis is graduate of the Culinary Arts Department of the Institute of Hotel & Tourism studies “Le Monde“.
He has been a professor of Culinary Arts in various I.I.E.K. and DIEK, as well as in the “Sivitanidios Public School of Arts and Professions“.
He participates in the actions of the “Greek Breakfast” – under the auspices of the Hotel Chamber of Greece – as Consultant Chef.
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