If you're a cheese, potatoes or eggs type of girl, you'll surely get hooked on those cheesy potato puffs. For starters, they are super clever since they take little time so make but they come out of the oven looking all fancy like little irresistible French soufflés. Balazs and I usually eat them just like that, but you can have them as a side dish to any dinner meal you want. They go perfectly with roast and as my friend once told me, soufflés are God's gift to the dinner party cook, so if you fancy impressing someone special, make them the next time they come over for dinner. You will surely win some brownie points that night:)
Here is the recipe:
(Makes 6 pieces. Recipe adapted from Gregg Wallace)
- 1oz butter, plus extra for greasing
- 1lb new potatoes, cut into chunks
- 4 spring onions, finely sliced
- 2oz mature cheddar, finely grated
- 2 tbsp. milk
- a dash of freshly grated nutmeg
- salt & pepper
- 2 eggs, separated
Pre-heat your oven to 425 F, grease a six-hole muffin tin with butter including the area between the holes. Put potatoes in a saucepan, cover with salted water and bring it to boil. Simmer for about 15 minutes or until they are very soft but not breaking up. When they are ready, drain well and return to the pan. Next, mash. After they are mashed, mix in the onions and the cheese. Let it rest for a minute. In the meantime, melt the butter and the milk together in a little saucepan. When ready, stir it into the spuds. Next, season the whole mix well with salt, pepper and freshly grated nutmeg and beat in the egg yolks. Let the mixture rest for a minute while you whisk the egg whites in a separate bowl to form soft peaks, then gently fold into the potato mixture. When ready, spoon the mixture into the muffin tin and bake for about 15-20 minutes or until well risen and golden brown. Ta-dah!
P.S: Fancy more cheesy delights? How about this bloomin' gooey cheese bread or this green goddess grilled cheese sandwich?
P.P.S: Plus, those goat cheese grape balls and a bit of cheese with a coffee twist.
(Photos by exPress-o. Layout by Ana Degenaar - Blog Milk for exPress-o. Thank you Ana for your help with this series).
*Darlings, the comments are switched off for this week since I'm in Malta. But if you want to drop me a little hello, you can always reach me via email - firstname.lastname@example.org :)