Potato Soufflée

Appears in

Published 2010

Cut the potato in a square or rectangular block.
Trim off the cornel’s.
Finish by peeling the ends and removing any blemishes with the tip of the peeler.
Cut 3 mm slices.
Cut evenly.
To use a mandoline, after trimming the corners, place in the guard.
Place the cover of the guard over the potato.
Holding firmly and applying even pressure, move the guard down against the blade in one motion.
Slices should be 3–4 mm thick.