Since I assembled it already and will be taking it to my in-laws' house for dinner, I don't think it is going to get quite the puff, but it definitely tasted delicious before baking. And I added chives...also delicious.
Irreverent and quick with a joke, Joe Beef's Frédéric Morin cooks elevated comfort food in the Little Burgundy neighbourhood. He loves esoterica and history (as evidenced in the madcap decor of Joe Beef and Liverpool House, the restaurants he co-owns with David McMillan), so it's no surprise he finds inspiration for his menu in the obscure French movie Le Grand Restaurant. In it, Louis de Funès plays a restaurateur. "He goes to a table of Germans who've asked for a recipe for the potato soufflé," Mr. Morin says. "So he recites the recipe with a German accent and gets very authoritarian. It's very funny, so I like to do this recipe.
"Start with basic Joe Beef mashed potatoes: two pounds of fingerling potatoes, skin on, seasoned and mashed with ½ cup of warmedmilk and ½ cup of cold, cubed unsalted butter. Separate four eggs, beat the yolks and incorporate into the potatoes, whip the whites to stiff peaks and fold into the mixture. Finish with a dusting of powdered parmesan and bake at 400 F for 20 to 25 minutes.
"Be sure to use powdered parmesan on top or else you won't get a nice crust."
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