Who knew that this photo, of such a humble sounding/looking dish could illicit a flood of requests for the recipe in a matter of 24 hours!? I was shocked.
True to my story telling nature, I set about researching the History of Potatoes in France which consumed a couple of days (because it's fascinating, spellbinding even). BUT, this morning it occurred to me that a recipe is a recipe and just maybe I should post that deliciousness right now! So... with no further ado, here you go:
|Improvising a souffle dish is easy, then all you need is parchment paper and twine|
|Generously butter the dish and paper, then dust it with flour|
Potato Mousse Soufflé
"A delicate and airy preparation; a delicious variation of the great classic...
Plunge in your spoon and you will right away understand the meaning of the word mousse". ~ Joel Robuchon, from Le Meilleur et Plus Simple de la Pomme de Terre.
~ ~ ~
The most time consuming part of this dish is peeling the potatoes and cooking them. Once riced (you MUST do that) the mousse comes together very quickly; prepare everything as indicated below so you're ready.
2.2 lbs ~ 1 Kilo Firm Potatoes (yukon gold, red rose or ratte)
8 oz ~ 225 grams Unsalted Butter (cut in pieces and refridgerate)
8 oz ~ 25 cl Cream (heat to a boil)
12 oz ~ 6 soup spns Cream (whipped)
2 oz ~ 50 grams Gruyere cheese, grated (the older the better)
2 oz ~ 50 grams Parmesan cheese, grated
.25 oz ~ 10 grams Parmesan cheese, grated (to sprinkle on top)
6 Egg whites (whipped firm)
1 TBL ~ 1 Soup Spn Flour (for dusting the buttered dish)
Nutmeg to taste
Pepper to taste
Kosher or sea salt salt for the water you boil the potatoes in
Butter and lightly flour the Soufflé dish, set aside.
Prepare all the above ingredients as indicated.
Heat your oven to 370 F / 180 C
1) Peel the potatoes and cook them at high heat in salted boiling water (note: This is the only salt in the dish, so be generous. The potatoes will then be 'salted')
Drain the potatoes when done and pass through a sieve or use a ricer. (HINT: put them back into the warm pot they were cooked in) Incorporate the pieces of cold butter with a spatula, mix in well then add the boiling cream and mix again. Add nutmeg and pepper to taste.
2) Add and incorporste the Gruyere and Parmesan (don't forget to reserve that spoonfull to sprinkle on top) and the whipped cream. Finish by delicately folding in the whipped egg whites. Be sure to scrape the edges and turn from the bottom of the pot so there are egg whites throughout.
|See the yellow potatoes and the egg whites, and the beige blended part?|
3) Carefully pour the Mousse mixture into the buttered and floured dish. Smooth the surface with a spatula and sprinkle it with the remaining Parmesan. Place in the center of the preheated oven and bake for 25 - 35 minutes until golden brown. DO NOT OPEN THE OVEN FOR 25 MINUTES.
(The baking time will vary based upon the size of your dish). Serve immediately.
|Fresh out of the oven|
We served our Soufflé for brunch with poached eggs on braised greens. It was delicious, though we fantasized about other pairings we'd like to try: A frissé salad with lardons and a garlicky dressing, or pork chops and sauteed apples, a generous spicy Italian sausage with peppers and onions or (which we are making tomorrow) as the top to a shepherd's pie over a rabbit ragout with plenty of mushrooms and onions.
Plus, this dish reheats beautifully! From cold lump O spud to warm airy delight - in the oven or microwave - in minutes!
Please let me know what you served it with and more importantly, how you liked it!
Till next time.... MarieZ