Cheesy Potato Souffle! Delicious Side Dish | Chef Jean-Pierre

By Chef Jean-Pierre · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat the garlic olive oil in a frying pan. Add the bacon and fry until it releases its fat. Add the onion and cook until light golden brown. Add the diced potatoes, cover the pan and cook until they begin to soften.
3. Grease the soufflé cups with butter or non-stick spray and coat them with grated Parmesan.
4. In a separate saucepan, melt the cheddar, Brie and Parmesan into the cream over low heat. Add the garlic and nutmeg.
5. When the potatoes are tender, add the spinach and cook until wilted. Let the mixture cool slightly.
6. Beat the eggs with the hot sauce in a bowl. Slowly whisk in the warm cheese mixture so the eggs do not scramble. Season with salt and pepper to taste.
7. Fill each cup with the potato mixture, then pour the cheese and egg mixture over the top, filling almost to the brim.
8. Place the cups on a baking sheet and bake for 25 to 30 minutes, until puffed and golden.
9. Rest the soufflés for at least 30 minutes before unmolding. To reheat, warm them in a warm oven or microwave briefly until heated through.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionEggCheeseCreamPotatoParmesan cheeseHeavy cream