Pomme Soufflé au Fromage
Reser’s Fine Foods
4 tablespoons (1/2 stick)
2 24-ounce packages Main
St. Bistro* Restaurant
Style Mashed Potatoes
3 large eggs, lightly beaten
8 ounces Camembert (or
other soft ripe cheese,
e.g., Gorgonzola, Brie),
cut into 12 pieces
Preheat oven to 400°F. Position rack in center
Brush twelve 4-ounce ramekins with melted butter
and set aside.
Place mashed potatoes in a large mixing bowl.
With a rubber spatula, fold eggs into the potatoes
Fill the ramekins with the mashed potato mixture.
Place a square of cheese in the center of each
ramekin. Smooth the potato over the cheese with
a rubber spatula. Brush the tops with the remaining
Place the ramekins on a sheet pan. Bake for 30
minutes, or until golden brown. Makes 12 servings.
Casserole variation: Place the potato and egg
mixture in a buttered 2 1/2-quart casserole. Insert
pieces of cheese evenly into the potato mixture.
Smooth the top with a spatula and brush with the
remaining melted butter. Bake for 45 minutes, or
until golden brown.
Brands may vary by region; substitute a similar product.
In a large braising pan, heat oil over medium-low
heat; add onions. Spread potatoes over onions,
cover and cook for 5 minutes.
Add zucchini, garlic and red pepper; season to taste
with salt and pepper. Cook, uncovered, for about
5 minutes, stirring occasionally.
Add tomato puree, cover and cook for 8-10 minutes,
or until the potatoes and zucchini are tender. Stir in
basil and mint; adjust seasoning with salt and pepper.
Makes 12 servings.
Nutritional information: Each serving has 156
calories, 4 g protein, 27 g carbohydrates, 5 g fat, 0 mg
cholesterol, 4 g fiber, 118 mg sodium.
1/4 cup olive oil
3/4 pound onions, cut into
2 1/4 pounds medium
russet potatoes, cut
into 1/4-inch slices
1 1/2 pounds zucchini, cut
into 1/2-inch rounds
3/4 teaspoon crushed
Salt and black pepper
3 cups tomato puree
1/2 cup chopped fresh basil
1 tablespoon chopped
Alsum Produce/Russet Potato Exchange