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Potato Soufflé with Cheese and Chives

This recipe for Potato Soufflé with Cheese and Chives comes from Albert Bartlett (

Albert 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 potato’s unique texture and flavour.

Ingredients 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

How to make Potato Soufflé with Cheese and Chives

  • Pre-heat the oven to 190°C / gas mark 5.
  • Brush melted butter around the inside of two large ramekins and coat with grated parmesan.
  • Put the peeled potatoes into a pan of cold water and cook until just tender. Drain and rinse under cold water and leave to dry.
  • When 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.
  • Season well with salt and pepper.
  • In another large bowl whisk the egg whites until soft peak.
  • Take 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.

Serves 2