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
Ingredients:
- 4 medium baking potatoes
- 115gr Gruyere cheese, grated
- 115gr herb-flavoured butter
- 60ml double cream
- 2 eggs, separated
- Salt and pepper
Method:
- 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.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
