Shavuot is on the way. Everyone has their favorite recipe for cheese cake (in fact we had mine on the last mailout). So now for something completely different. This is a milky vegetable that will enhance any milk meal on the upcoming Chag. When served with your favorite Shavuot dish, just use 1 or 2 halves. For children (and most adults) this is a delicious dish just served with baked beans. As a main meal use 3 or 4 halves. Enjoy!
SWISS SOUFFLE POTATOES
- 4 medium baking potatoes
- 115gr Gruyere cheese, grated
- 115gr herb-flavoured butter
- 60ml double cream
- 2 eggs, separated
- Salt and pepper
- Preheat the oven to 220C, gas 7. Scrub the potatoes, and then prick them all over with a fork.
- Bake for 1 ½ hours until tender. Remove them from the oven and reduce the temperature to 180C, gas 4.
- Allow to cool sufficiently so you can pick them up.
- Cut each potato in half and scoop out the flesh into a bowl. Return the potato shells to the oven to crisp them up while making the filling.
- Mash the potato flesh using a fork, then add the Gruyere, herb-flavoured butter, cream, egg yolks and seasoning.
- Beat well until smooth.
- Whisk the egg whites in a separate bowl until they hold stiff peaks, then fold slowly into the potato mixture.
- Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown.