A delightful twist on a classic potato soufflé, featuring crispy ham and a touch of chives for a flavorful and elegant dish.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking and the perfect rise for your soufflé.
Crisp the ham in the oven for about 10 minutes, then let it cool and crumble into small pieces.
Crisping the ham enhances its flavor and adds a delightful crunch to the dish.
Separate the egg whites and yolks. Whip the egg whites until stiff peaks form.
Ensure no yolk gets into the whites to achieve the best whipping results.
In a mixing bowl, combine the mashed potatoes, egg yolks, crumbled ham, and cheddar cheese.
Mix gently to maintain the creamy texture of the potatoes.
Carefully fold the whipped egg whites into the potato mixture until just combined.
Folding gently preserves the airiness of the egg whites, ensuring a light soufflé.
Grease a mini-cheesecake pan and fill each section with the mixture. Sprinkle chives on top.
Greasing the pan prevents sticking and makes removal easier.
Bake in the preheated oven for 25-30 minutes until golden and puffed. Let cool for 5 minutes before serving.
Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Serve warm, garnished with additional chives if desired. Enjoy your delicious creation!
Serving immediately ensures the soufflé retains its airy texture.
