Spud-tacular POTATOES

The humble hero is the ultimate comfort food

- 

Potato soufflés

PREP + COOK TIME

1 HOUR SERVES 4

350g all-rounder potatoes, peeled, chopped coarsely (see tips)

2 tablespoons dried breadcrumbs

60g butter

2 tablespoons plain flour

¾ cup (180ml) milk

3 eggs, separated

90g cheddar cheese, coarsely grated

1 teaspoon thyme leaves

1 Boil, steam or microwave potato until tender. Drain. Mash potato in a large bowl.

2 Preheat oven to 200°C/ 180°C fan. Oil four ¾-cup (180ml) soufflé dishes. Sprinkle bases and sides with breadcrumbs, shaking out excess. Place prepared dishes on an oven tray.

3 Melt butter in a medium saucepan. Cook flour, stirring, until mixture thickens and bubbles. Gradually add milk, stirring until mixture boils and thickens. Remove from heat. Stir in egg yolks, cheese, thyme and potato, mixing until cheese melts and mixture is smooth. Return soufflé mixture to the same large bowl.

4 Using an electric mixer, beat egg whites in a small bowl until soft peaks form. Fold egg whites, in two batches, into soufflé mixture. Spoon soufflé mixture into prepared dishes. Bake, uncovered, for 20 minutes or until lightly golden and puffed.

Cottage fries

PREP + COOK TIME

20 MINUTES (+ STANDING)

SERVES 4

1kg waxy potatoes, peeled

30g butter, chopped

½ cup (125ml) extra virgin olive oil

1 medium onion, sliced thickly

Salt and freshly ground black pepper, to season

1. Using a sharp knife, mandoline or V-slicer, slice potatoes into 2mm slices. Stand potato slices in a large bowl of cold water for 30 minutes to avoid discolouration. Drain and pat dry with a paper towel.