🔥 Instructions:
Roast the Garlic
Preheat oven to 200°C (400°F).
Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool, then squeeze out the cloves and mash.
Prepare the Potatoes
Boil the cubed potatoes in salted water until tender. Drain and mash until smooth.
Make the Base
In a saucepan, heat butter, milk, and cream. Stir in mashed potatoes and roasted garlic.
Add Gruyère, herbs, salt, pepper, and nutmeg. Mix until cheese melts.
Remove from heat and let cool slightly. Stir in egg yolks one at a time.
Whip the Egg Whites
Beat egg whites until stiff peaks form.
Gently fold into the potato mixture in batches to keep the soufflé airy.
Prepare the Dish
Butter a soufflé dish and coat with breadcrumbs.
Pour in the mixture and smooth the top.
Bake
Bake at 190°C (375°F) for 30–35 minutes until puffed and golden.
Serve immediately before it deflates!
🌿 Serving Tips:
Pair with a crisp green salad or roasted vegetables.
A chilled glass of white wine like Sauvignon Blanc complements the Gruyère beautifully.
