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Potato Souffle
Potato Souffle
(Souffle di Patate)
 
 
Ingredients:

1 and 3/4 lbs (800 grams) potatoes
1 and 1/2 oz (40 grams) breadcrumbs
4 eggs, separated
5 oz (150 grams) cooked ham or prosciutto, diced
3 oz (80 grams) butter, plus extra for greasing
7 fl oz (200 ml) double cream
Pinch of freshly grated nutmeg
4 tablespoons Parmigiano cheese, freshly grated
Salt and pepper 

Directions:

Cook the potatoes in salted, boiling water for 20 minutes until tender.
 
Drain and mash with a potato masher.

Place in a saucepan and stir in the butter and double cream over a low heat.

Cook, stirring constantly, for 15 minutes, then remove from the heat.
 
Stir in the nutmeg and season with salt and pepper.

Leave to cool slightly.

Preheat the oven to 200C (400F) Gas Mark 6.

Grease a souffle dish with butter.
 
Sprinkle with the breadcrumbs and turn to coat. Tip out any excess.

Beat the egg yolks into the potato mixture, one at a time, then stir in the ham (prosciutto) and Parmigiano cheese.

Stiffly whisk the egg whites and fold in.

Spoon into the prepared dish and bake for 20 minutes, then lower the oven temperature to 180C (350F) Gas Mark 4 and bake for 5 minutes more. Serve immediately. Serves 6.

That's it!
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