Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Baked cheese soufflé potatoes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/souffle-parmentier-coques-5372.jpg
PT20M
PT1H25M
PT1H45M
Preheat oven to 425°F (220°C).Wash potatoes and pierce with a fork.Bake until tender, about 50-60 minutes; remove from oven.Lower oven temperature to 350°F (180°C).Cut potatoes in half lengthways.Remove most of the flesh, leaving enough to form a firm shell.Return shells to oven to crisp.In a bowl, mash potato flesh.Stir in Gruyère, green onion, butter, cream, egg yolks, salt and pepper.Beat egg whites into stiff peaks and fold gently into mashed potatoes.Gently fill shells with mashed mixture and bake about 25 minutes.
8
Metro
4
6
5
3
4 baking potato
1 cup (250 mL) grated Gruyère
1 green onions, chopped fine
1/3 cup (80 mL) butter, cubed
1/4 cup (60 mL) cream 35%
2 egg, separated
Salt and pepper to taste
Baked cheese soufflé potatoes
-
![]()
Gluten-free
8
servings
0:20
Preparation
1:25
COOKING
1:45
TOTAL TIME
Ingredients
-
4
baking potato
-
1 cup
(250 mL)grated Gruyère
-
1
green onions, chopped fine
-
1/3 cup
(80 mL)butter, cubed
-
1/4 cup
(60 mL)cream 35%
-
2
egg, separated
-
Salt and pepper to taste
Preparation
Preheat oven to 425°F (220°C).
Wash potatoes and pierce with a fork.
Bake until tender, about 50-60 minutes; remove from oven.
Lower oven temperature to 350°F (180°C).
Cut potatoes in half lengthways.
Remove most of the flesh, leaving enough to form a firm shell.
Return shells to oven to crisp.
In a bowl, mash potato flesh.
Stir in Gruyère, green onion, butter, cream, egg yolks, salt and pepper.
Beat egg whites into stiff peaks and fold gently into mashed potatoes.
Gently fill shells with mashed mixture and bake about 25 minutes.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
