Potato and Cheese Soufflé

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

With its golden crust and its centre still liquid, this makes a perfect first course. The sour cream gives it a slightly tart flavour.


  • 10 oz (275 g) potatoes, peeled and boiled
  • 4 oz (110 g) very mature Cheddar cheese
  • 1 small leek
  • 4 oz (110 g) butter
  • 1 clove garlic, chopped
  • 1 oz (25 g) flour
  • ¼ pint (150 ml) sour cream
  • 4 tablespoons yoghurt
  • 5 eggs, separated
  • Sea salt and freshly ground black pepper
  • A little nutmeg


First, preheat the oven to gas mark 6/400°F/200°C. When the potatoes have cooled, grate them. Grate the cheese and chop very thinly about 2 inches of the green part of the leek.

Melt the butter in a heavy-bottomed pan and add the leek and the chopped garlic. Cook very gently for a couple of minutes and then stir in the flour, sour cream and yoghurt. Stir over a low heat for 3 minutes and then remove from the heat. Stir in the egg yolks and add the grated potato. Season and add the grated cheese. (This preparation can be done a few hours before cooking.)

Whip the egg whites until stiff and fold into the mixture. Put into a soufflé dish and cook for 25 minutes. Serve immediately.

‘While Gabriel and Miss Daly exchanged plates of goose and plates of ham and spiced beef, Lily went from guest to guest with a dish of hot floury potatoes wrapped in a white napkin.’

From Dubliners by James Joyce, 1914.

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