Potato Souffles With Chive Creme Fraiche Recipe

Name: Potato Souffles With Chive Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 5 yukon gold potatoes, peeled and diced; 1 cup half-and-half cream; 3 cloves garlic, chopped; 1 teaspoon prepared horseradish; salt; fresh ground black pepper; 4 large egg yolks; 6 large egg whites; 1 ¼ cups creme fraiche; 2 tablespoons chopped fresh chives; salt & freshly ground black pepper

Servings: persons

2 tablespoons unsalted butter, at room temperature
5 yukon gold potatoes, peeled and diced
1 cup half-and-half cream
3 cloves garlic, chopped
1 teaspoon prepared horseradish
salt
fresh ground black pepper
4 large egg yolks
6 large egg whites
1 ¼ cups creme fraiche
2 tablespoons chopped fresh chives
salt & freshly ground black pepper

1
Preheat the oven to 375*F.
2
Using 1 TBS of the butter, butter six 8-ounce ramekins; set aside.
3
To prepare the souffles, in a large saucepan, add enough cold salted water to cover the potatoes, bring to boil over high heat, lower the heat to medium and cook until tender, about 15 minutes.
4
Drain well.
5
Arrange the potatoes in a single layer on a baking sheet and bake to dry them, about 5 minutes.
6
Transfer to a potato ricer and rice them into a large bowl.
7
(alternatively mash them really well until smooth).
8
Add the cream, garlic, remaining 1 TBS butter and the horseradish.
9
Mix well.
10
Season to taste.
11
Add the egg yolks and mix well.
12
In a clean bowl whip the egg whites until they hold soft peaks.
13
Gently fold the egg whites into the potato mixture.
14
Divide the potato mixture among the prepared ramekins on a sheet pan.
15
Bake for 20 to 25 minutes, until the souffles have risen and are gold brown.
16
Meanwhile to prepare the chive creme fraiche, mix together the crem fraiche and chives in a small bowl and season to taste with salt and pepper.
17
To serve, place the souffles on individual plates and serve immediately.
18
At the table, use a butter knife to poke a hole in the center of each souffle, then drizzle in some of the chive creme fraiche.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature, 5 yukon gold potatoes, peeled and diced, 1 cup half-and-half cream, 3 cloves garlic, chopped, and more.

Yes, Potato Souffles With Chive Creme Fraiche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Souffles With Chive Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions