36
covered with metal foil. Bake in position 1 (bottom rack
position) uncovered until tops are golden brown and the
potatoes are warmed through, 25–30 minutes. If potatoes
are cold from the refrigerator, add 5 minutes to baking time.
Remove from oven and serve hot.
Nutritional information per serving:
Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g
sat. fat 4g • chol. 31mg • sod. 498mg
CHEDDAR CORN SOUFFLÉ
Makes 8-cup soufflé
5 eggs, separated in two mixing bowls
2 cups corn (3 ears with husks; see Note)
1
1
⁄2 cup whole milk
5 tablespoons unsalted butter, plus extra for
soufflé dish
1
⁄2 cup unbleached, all-purpose flour plus extra for
dusting soufflé dish
2 cups sharp Cheddar cheese, grated
1 teaspoon kosher salt
1
⁄2 teaspoon fresh ground pepper
dash of hot sauce
Preheat oven to 350°F on convection bake/roast with
baking tray in position 1 (the bottom position).
Butter an 8-cup soufflé dish well.
Beat yolks and reserve.
In a blender or food processor, purée 1
1
⁄2 cups of corn with
the milk, reserve.
Melt butter in a saucepan. Add
1
⁄2 cup flour and stir with a
wooden spoon until smooth. Cook over medium heat for
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