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1. Prepare the potatoes
Peel and cut: Peel the potatoes and cut them into uniform pieces (about 3 cm) for even cooking.
Cooking: Plunge the pieces into a large pot of boiling salted water. Cook until tender, about 20 minutes. Check by pricking a piece with a knife: it should dig in without resistance.
Mash: Drain the potatoes and mash them in a large bowl while they are still hot. Add the butter, cut into small pieces, to combine. 2. Add the egg yolks:
Filling the yolks: Let the puree cool slightly before folding in the egg yolks one by one. Mix well to prevent the yolks from curdling. A silicone spatula can be helpful for a smooth texture.
3. Fold in the cream and seasonings
Add the remaining ingredients: Fold in the crème fraîche, nutmeg, salt, pepper, and grated cheese. Mix until smooth and even.
4. Beat the egg whites:
Preparing the egg whites: In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This may take a few minutes with an electric mixer.
Gently fold in the egg whites: Gently fold the egg whites into the potato mixture with a spatula, lifting the mixture to avoid breaking the whites and maintaining a light texture.
5. Assemble the soufflé:
Preheat the oven: Preheat your oven to 190°C (gas mark 6-7).
Butter the mold: Generously butter a soufflé mold with a capacity of approximately 1.5 liters or individual ramekins for a refined presentation.
Filling: Half fill the mold with the potato mixture, add a layer of melted cheese in the center, then cover with the remaining mixture.
6. Bake:
Bake: Bake for approximately 30 to 35 minutes for a large soufflé, or 20 to 25 minutes for individual ramekins. The soufflé should be golden brown and puffed.
Do not open the oven: Avoid opening the oven door during baking to prevent the soufflé from collapsing.
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