Potato Soufflé with Cheese and
recipe for Potato Soufflé with Cheese
and Chives comes from Albert Bartlett (www.albert-bartlett.co.uk).
Bartlett is Britain's leading grower and packer of potatoes.
A family business for more than fifty years, they are
fiercely committed to natural farming with minimum interference.
The whole operation represents a model of Integrated
Crop Management and several industry accreditations
have come the company's way as a result.
They not only agree planting, and agronomy with their
growers, but also irrigation, harvesting and storage.
They monitor insect activity to minimise the use of
pesticides and use advanced technology to conserve water
and lessen impact on the environment.
This is just one of a range of recipes created to take
advantage of the Rooster potatos unique texture
for Potato Soufflé with Cheese and Chives
Knob of butter, melted
30g Parmesan, grated
2 rooster potatoes, peeled and cut in half
4 eggs, separated
50ml semi skimmed milk
50g Gruyere, grated
Handful of chopped chives
Salt and black pepper
to make Potato Soufflé with Cheese and
the oven to 190°C / gas mark 5.
melted butter around the inside of two large ramekins
and coat with grated parmesan.
the peeled potatoes into a pan of cold water and cook
until just tender. Drain and rinse under cold water
and leave to dry.
cold enough to handle, grate the potatoes and put
to one side.
In a large bowl whisk the egg yolks with the milk,
add the grated potato, cheese and chives.
well with salt and pepper.
In another large bowl whisk the egg whites until soft
one large spoonful of egg whites and combine with
the potato and cheese mix, then tip in the remaining
egg whites and incorporate.
Carefully pour the mixture into the prepared dishes
and cook for 15 minutes. Serve immediately.