I am going to make a potato souflee from the below recipe tonight for a dinner party at my parents house. Can I prep this ahead of time and then bake it at my mom's house. Or will it get bad in the fridge for a couple hours prior to the event? Thanks for all the help.The party is tonight.
5 C. mashed potatoes cooled
5 eggs separated
1 1/2 C. grated Gruyere cheese
salt and pepper to taste
Add the mashed potatoes to a large bowl. Whip the egg whites. Beat the yolks, salt and pepper into the mashed potatoes. Fold in the egg whites. Add 1/2 of the Gruyere cheese to the mashed potatoes.
Pour into a buttered baking dish. Sprinkle with remaining cheese. Bake at 400°F. for 30 minutes until golden and puffy.
2006-12-31 00:40:52 · 3 answers · asked by joy 4 in Food & Drink ➔ Cooking & Recipes
I think it's OK to mix the potatoes, yolks, salt, pepper and cheese in advance.
Carry the whites in a clean (no smear of fat at all) bowl and take a completely fat free whisk with you.
Whisk whites when you get there, fold in with figure of 8 motion (or just lifting from the bottom if you prefer)
Put in well greased souffle dish (somepeople sprinkle dish with a few breadcrumbs to help the souffle climb up the sides). Bake and serve at once
Have a wonderful party.
By the way, I'm not suggesting your houskeeping skills are less than meticulous - just reminding you that egg whites will only whip in totally at free environment
2006-12-31 01:15:23 · answer #1 · answered by rosie recipe 7 · 0⤊ 0⤋
They should not rest longer than 30min. the acid in the cheese could cause them to fall. I would cook the potatoes at home,
then do the rest of this there.Why take a chance.
2006-12-31 02:42:50 · answer #2 · answered by coot 4 · 0⤊ 0⤋
I think the mashed potatoes would separate and wouldn't set up nice when you tried to bake it.
Can you make it now, cook it--then reheat at her house?
2006-12-31 00:43:24 · answer #3 · answered by Munya Says: DUH! 7 · 0⤊ 0⤋