Jersey Royal Potato and Gruyere Souffle

A light and airy classic French souffle, elevated with the unique flavour of Jersey Royal potatoes and nutty Gruyere cheese, using locally sourced Jersey ingredients for the best taste.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.95/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•French

Mood:

Healthy

Ingredients

Servings

400gJersey Royal Potatoes(Peeled and roughly chopped)

£1.80

300mlJersey Milk(Whole milk)

£0.80

50gJersey Butter(Unsalted)

£0.75

40gAll-Purpose Flour(Sifted)

£0.03

100gGruyere Cheese(Grated, plus extra for topping)

£1.75

4Eggs(Large, separated)

£1.20

0.5tspSalt(To taste)

£0.01

0.3tspBlack Pepper(Freshly ground, to taste)

£0.02

PinchNutmeg(Freshly grated)

£0.05

2sprigsFresh Thyme(Leaves only, finely chopped)

£0.30

100gFresh Asparagus(Optional, local seasonal asparagus, blanched, chopped small.)

£1.10

Total Cost

£7.81

£1.95 per serving

Instructions

1.
Preheat oven to 190°C (375°F). Grease and flour four individual souffle dishes (or one large dish). Alternatively, use melted butter for greasing.
2.
Boil the chopped Jersey Royal potatoes in salted water until tender. Drain well and mash until smooth. Season with salt and pepper.
3.
Melt 30g of Jersey butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
4.
Gradually whisk in the Jersey milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens and is smooth.
5.
Remove from heat and stir in the mashed Jersey Royals, grated Gruyere cheese, chopped thyme and blanched asparagus (if using). Season with salt, pepper, and nutmeg to taste.
6.
Let the mixture cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
7.
In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
8.
Gently fold one-third of the whisked egg whites into the potato and cheese mixture to loosen it. Then, gently fold in the remaining egg whites, being careful not to overmix and lose the air.
9.
Pour the mixture into the prepared souffle dishes, filling them almost to the top. Sprinkle with a little extra Gruyere cheese.
10.
Bake for 25-30 minutes (for individual souffles) or 30-35 minutes (for a large souffle), or until the souffles are puffed and golden brown. Avoid opening the oven door during baking.
11.
Serve immediately. Souffles deflate quickly!

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My Notes

Nutrition Information

Nutrition per serving (262g)

575 kcal / 2406 kJ

Carbs

33g

13% of RDA

Fat

39g

56% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Ensure the egg whites are whisked to stiff peaks for maximum lift in the souffle.

Avoid overmixing the batter after adding the egg whites, as this will deflate the souffle.

Serve immediately after baking, as souffles tend to deflate quickly.

Add a small knob of Jersey butter on top of the souffles before baking to help achieve a rich golden brown top.

For a richer flavour, use a mature Gruyere.

Cooking Equipment

Oven

Stovetop

Whisk

Souffle dishes (4 individual or 1 large)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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