Soufflé potatoes with soft garlic Recipe

by Guest of winter

Soufflé is a classic dish in French cuisine, which can be sweet or savory. When it is savory it is made almost always with a bechamel sauce base with egg yolks to which various flavorings can be added, then mixed with the egg whites beaten to stiff peaks, which are the element that gives the soufflé its lightness. Soufflés are baked in the oven, where, if well prepared, they greatly increase in volume. This soufflé relies on potato instead of bechamel to give it body.