Potato and Cheese Soufflé

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

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

10 oz (275 g) potatoes, peeled and boiled
4 oz (110

Starter
cheese
November
Vegetarian

Method

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 t