Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's Potato, cheese and spring onion soufflé

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Delia's Potato, cheese and spring onion soufflé

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 2


    50g trimmed spring onion, finely chopped  (including the green part)
    110g boiled potatoes, grated
    30g grated Cheddar (plus 1 dessertspoon for later)
    30g grated Parmesan (plus 1 dessertspoon for later)
    25g butter
    4 tab soured cream (80g)
    4 tab Greek thick yoghurt (80g)
    2 large eggs, separated
    ¼ teaspoon cayenne pepper
    nutmeg, freshly grated

    You will need a 14cm x 6cm soufflé dish well buttered and a solid baking tray

    Pre-heat the oven and baking tray – 200ºC, Gas Mark 6


    Begin by heating the butter in a small saucepan, then stir in the chopped spring onion and cook gently for 5 minutes. Then remove from the heat and stir in the soured cream and yoghurt.

    Now beat the egg yolks into the sauce and add the potatoes. Lastly stir in all but 1 dessertspoon of each of the cheeses then season with a little salt and about ¼ teaspoon of cayenne pepper and the nutmeg then transfer to a large bowl.

    In a separate (grease-free) bowl, whisk the egg whites (see Video Techniques: Perfect Egg Whites) until soft peaks and stir one large spoonful into the cheese mixture to slacken it and make it easier to fold in the rest using a large kitchen spoon. Taste for seasoning before carefully folding in the remaining egg white.

    Pour the whole lot into the soufflé dish with the help of a rubber spatula and sprinkle the top with the extra Cheddar and Parmesan and a sprinkling of cayenne pepper.

    Place on the pre-heated baking tray and bake near the centre on the oven for 30 minutes or until well risen and golden brown. Serve as soon as possible (it will shrink a bit on the way to the table but even when shrunken and cold it still tastes good!).

    Your recipe note

    Edit your recipe note


    Recipe adapted from Delia’s Happy Christmas published by
    Ebury Press 2009. © Delia Smith 2013
    To watch this recipe video, click here
    For more information about Delia's Online Cookery School, go to www.deliaonline.com




    Average user rating

    5 stars