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5 from 3 votes

Potato Soufflé with Roasted Garlic, Gruyere & Herbs

Author Cooks with Cocktails


  • 1 large head garlic
  • 1 tbsp olive oil
  • 1 large russet potato
  • 1/4 cup butter plus 1 tbsp. butter
  • 1/4 cup flour
  • 1/4 cup milk
  • 4 eggs separated
  • 1 cup grated gruyere cheese
  • 1 tbsp rosemary chopped fine
  • 1 tbsp thyme chopped fine
  • salt and pepper to taste
  • 3-4 pieces bacon chopped


  • Preheat your oven to 400
  • Cut top of garlic place it on tin foil and drizzle with olive oil sprinkle salt and pepper over the garlic. Wrap the tin foil around it and bake for 30- 35 mins till its nice and soft.
  • Peel and quarter your potato add it to a small pot. Add water and salt, bring to a boil and cook till potato is tender. Approx 10-15 mins. Then drain and mash with the roasted garlic. Set aside.
  • Take the 1 tbsp butter and melt it then brush on the inside of 4 oven proof dishes (1 cup capacity). Place them in the fridge.
  • Melt the rest of the butter in small saucepan over med heat. Add the flour and whisk for 1 min. Gradually add the milk and continue to whisk till smooth and thick. Add to the potato mixture along with the 4 egg yolks. Mix to combine. Then add the gruyere cheese and herbs to the potato mixture.
  • With an electric beater beat egg white to form a stiff peak. Gently fold the egg whites into the potato mixture using a metal spoon. Divide between the prepared dishes and place them on a tray.
  • Bake for 18-20 min or until puffed and golden.
  • While the soufflé are in the oven cook your bacon for garnish.
  • Serve right away.