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Soufflé Pancake Potato Gratin

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Soufflé, pancakes, and gratin…these popular menu items are made into one dish! The soufflé is flaky on the outside, and moist on the inside. The cheesy white sauce filling creates rich flavors.

Tips:

  • The white sauce can be made very easily with rice flour. Combine milk and the rice flour before applying heat to avoid making a lumpy sauce. Use about 1 part rice flour to every 10 parts milk.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

4 servings

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Ingredients

For the gratin

¼ cup (40g) rice flour

1⅔ cups (400ml) milk

1 teaspoon (6g) chicken bouillon

2 medium potatoes

3.5oz/100g bacon (about 2 slices)

1 (100g) pack shimeji or other mushrooms (about 1 cup)

2 tablespoons (30g) butter

Salt and pepper to taste

Grated parmesan cheese

Melting cheese

For the soufflé

3 eggs

2⅔ tablespoons (40ml) milk

3 tablespoons (30g) rice flour

¼ teaspoon (1g) baking powder

Parsley to garnish

Directions

  1. For the gratin

    Preheat the oven to 375°F (190°C). In a small bowl, combine rice flour, milk, and chicken bouillon. Set aside.

  2. Prick the potatoes all around with a fork. Place them in a microwave-safe bowl, cook in the microwave for 5-6 minutes. Flip and cook the other side for another 5-6 minutes, or until a skewer goes through easily.

  3. When the potatoes are cool enough to handle, peel the skin and cut them into 1/8 inch (5mm) slices. Cut bacon to 1/3 inch (1cm) pieces. Remove the bottom tip of the mushrooms and separate them.

  4. In a skillet over medium high-heat, add butter and sauté the bacon, mushrooms, and the potatoes.

  5. Slowly add the milk mixture into the skillet, then simmer.

  6. When the sauce thickens, season with salt and pepper.

  7. Layer the casserole dish with the gratin and cheese. Bake in the oven for about 5 minutes. Take out the gratin and adjust the oven to 350°F (180°C).

  8. For the soufflé

    Separate the eggs into egg yolks and egg whites. Beat the egg whites in a bowl until stiff peaks form. Set aside.

  9. In another bowl, combine egg yolks, milk, rice flour, and baking powder.

  10. Gently fold the egg whites into the batter, in 3 increments.

  11. Carefully pour the soufflé batter over the gratin.

  13. Bake in the 350°F (180°C) oven for 15-20 minutes, or until golden brown. Garnish with parsley and serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.