Rustic Potato Crème Fraîche Souffle

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Cut the top off the garlic and place it in an ovenproof ramekin. Drizzle it with a little olive oil and bake in a 325° F oven for 1 hour. You may do this in advance if you like.

Preheat oven to 400° F.

Place the potatoes in a pot of boiling, salted water to cover and cook until tender, about 15 to 20 minutes. Drain them. Transfer the cooked potatoes to a bowl and squeeze in the garlic. Add the butter, crème fraîche, stock, salt and pepper. Mash the potatoes, skins and all, until fairly smooth. Gently fold in the eggs.

Spoon the batter into a buttered 9- by 13-inch casserole dish. Bake for 30 minutes, until it is golden and slightly puffy.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: dairy, eggs, potatoes

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