Easy Cheese, Potato and Ham Soufflé
At a Glance
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Servings
- 4 serving(s)
Categories
- Lunch/Snacks
- Main Course
- Starter
- Belgian
- European
- Baked
- Easy
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Oven, food processor or sieve, mixing bowls, soufflé dish or casserole
Ingredients
- 3 cups mashed potatoes
- 3 medium organic eggs
- 4 slices lean boiled ham
- 2 tablespoons grated cheese
- 2 tablespoons organic butter
- salt and black pepper
- 2 tablespoons single cream
Instructions
- 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.
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