Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Souffle di Patate

"Souffle di Patate" is the Italian name for a simple yet incredibly delicious potato souffle. You're allowed to splurge a little this time of year, and this recipe contains butter, cheese and egg yolks... for a gorgeously rich, creamy dish that will disappear minutes after it hits the table. Mmmm!

Ingredients: Print Ingredients

Souffle di Patate with Creme Fraiche &Chives

- 1 pound potatoes, peeled and quartered
- 1 stick (1/2 cup) butter
- 1 cup milk
- Salt & freshly ground pepper to taste
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano
- 3 egg yolks
- 1/2 cup creme fraiche
- 1/4 cup finely chopped chives


Preheat oven to 400 F.

Boil potatoes in salty water for about 35 minutes, or until they are soft enough that a paring knife slides through to the middle. Remove from heat and drain. Mash with butter, allowing the butter to melt into the potatoes. In a small saucepan, heat the milk, but do not allow it to boil.

Add the warmed milk into the potatoes and stir to create a soft, loose puree. Season to taste with pepper and salt. Add the nutmeg and the grated cheese.

Beat 2 of the the egg yolks with a fork and stir into the potato mixture with a wooden spoon. Pour into a buttered 8-inch ceramic souffle dish and smooth the top with a wooden spoon to create an even surface. Beat the last egg yolk and brush lightly over the surface of the potatoes.

Bake for 20-25 minutes, or until it turns golden brown and slightly crisp on the top. In a small bowl, stir the creme fraiche together with the chives. Cut the souffle into wedges garnish with chive creme fraiche. Eat while hot.

How To Serve:

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