Cheese and Potato Souffle

Categories: Side Dishes - Potatoes

Ingredients

• 3 medium russet potatoes, peeled and cut into 1-inch cubes.
• 1/2 Cup Whole Milk
• 4 Tbs. Butter, divided
• 1-2 cloves garlic, finely minced
• 2 Tbsp. Boursin cheese, at room temperature
• 3 eggs. lightly beaten
• 4 oz. cave-aged Gruyere, shredded
• 2 oz. Parmigiano-Reggiano, shredded.
• 4 Tbsp. chives, divded
• 1/4 tsp Cayenne Pepper
• Salt
• freshly ground black pepper
• Pancetta, cooked and crumbled

Directions

1. Preheat oven to 375 degrees. Place potatoes in a pot of cool water with a pinch of salt. Bring water to boil and cook until potatoes are fork tender.

2. Drain potatoes and press through a potato ricer (or mash with fork or manual masher) and return potatoes to pot. Set on low heat, mix with milk, 3 Tbs. butter, garlic and Boursin. Remove from heat and let mashed potatoes cool to approximately 120 degrees.

3. In a small bowl, lightly whisk eggs. Once potatoes are cooled, fold in eggs, shredded cheeses, 2 Tbsp chives and cayenne pepper. Season to taste with salt and pepper.

4. Grease a souffle dish with 1 Tbsp of butter and fill with potato mixture.

5. Bake 25 – 30 minutes or until toothpick inserted in the center comes out clean.

6. Garnish with remaining chives and crumbled pancetta and serve.

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