Mathew Murtagh, ACF apprentice working with Chef Jeremy Glas created this soufflé that brought him 3 rd prize of $500. Matt is working on his associate’s degree and then will go on to get his Bachelor’s. He has worked in the foodservice field since he was 16.

• 1/4 cup Butter
• 1/4 cup Flour
• 3 ¾ pounds Colorado russet potatoes
• 1/4 cup Butter
• 14 ounces Smoked cheddar cheese
• 2 cups Half and half
• 2 teaspoons  Salt
• 1 teaspoon White pepper
• 8 Egg yolks, beaten
• 12  Egg whites
• 1/8 teaspoon Cream of tartar

Instructions

Coat 12 (2-cup) soufflé dishes with ¼ cup butter, then with ¼ cup flour. Set aside.

Rinse and peel potatoes and cut into evenly sized pieces. In large pot with cold water to cover, heat to boiling, then cover and simmer until tender. Drain well.

In mixing bowl, whip potatoes with the remaining ¼ cup of butter.

Stir in cheese, half and half, salt and pepper Stir in beaten egg yolks. Set aside while whipping egg whites.

In large mixing bowl, whip egg whites with cream of tartar just until stiff peaks begin to form. Fold egg whites, 1/3 at a time, into potato mixture, just until no white streaks remain. Pour 1 cup potato mixture into each soufflé dish. Bake in preheated 375°F. oven just until firm, about 45 minutes. Serve immediately.