Oh, my goodness gracious! This is just about one of the best things I’ve ever put in my mouth. I don’t even know what else to say about it. I typically would not put egg yokes in my potatoes, but DAMN! Now it’s as if they belong there and all the other potatoes, I’ve had my whole life long cannot even compare. Also note – I am not usually over dramatic about potatoes :)
Let’s get to this! Gather up your ingredients. And please – sharing this with you is my pleasure – no need for thanks or phone calls lol!
Cheesy Potato Souffle
3 lbs. russet potatoes, peeled and cut into 1-inch pieces (around 9 small potatoes)
1 Tbsp kosher salt
6 large egg yolks at room temperature
1 cup heavy cream at room temperature
¼ cup unsalted butter melted
2 cups shredded white Cheddar cheese
½ cup shredded Asiago cheese
½ tsp. ground white pepper
I am a recently retired small town librarian living the dream in Montana in my boujee yet redneck kind of way. Married to a mining engineer and mother to two wonderful young men.