Potato and Cheese Soufflé

Preparation info

    • Difficulty


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


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.

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