I’ve wanted to make potato soufflé for quite some time now. It’s an easy recipe for such a comforting dish suitable for cold fall days. Love the way it puffs in the oven and how the steam comes out when you start digging in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste.
Sometimes it feels so good to return to our old good friend ..potato. We are all trying to come up with various recipes for side dishes, with various ingredients, and try to avoid potatoes as possible, considering it an ingredient for poor people who can not afford anything else fancier. The truth is that potato is one of the most delicious vegetables, and can be cooked in so many ways…and never get bored of it. Did you know that potato is rich in vitamin C and may have more potassium than a banana? Yes.. that’s right.. the humble potato.
For this potato soufflé recipe, you can cook the potato one day in advance to have it already cooked and save some time.
Hope you will give this healthy recipe a go and let me know if you liked it. We certainly did.
Roasted Potato and Cheese Tater Tots
Mashed Potato Pancakes
Parmesan Roasted Baby Potatoes
Recipe adapted after Annabel Karmel
- 2 tbsp (30g) butter , plus extra for greasing
- 3 tsp breadcrumbs , for coating the ramekins
- 1 large potato (300g) , cooked with peel on
- 3/4 cup (80g) mature Cheddar cheese , grated
- 1/3 cup (30g) Parmesan cheese , grated
- 2 tbsp fresh chives
- 2 eggs
- freshly ground black pepper
- 6 tbsp milk
- paprika , for garnish
- Preheat the oven to 425F (220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.
- Peel the cooked potato and place in a medium bowl. Use a potato masher to mash it well.
- Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine.
- In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
- Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
- Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Oooh, this looks good! Like the perfect comfort food side dish for these colder months. The humble potato gets a bad rap, but it’s actually a very nourishing food. This is a great recipe to celebrate it! Have pinned and will be trying soon!
Thank you Katie for pinning it:) Hope you will try it soon. Let me know if you loved it.
Potatoes may be humble, but they are one of my favorite things – I grew up on potatoes, and have never met a potato recipe I didn’t like! I can already tell I would love this souffle. 🙂
Beautiful and extremely mouthwatering! They look perfect.
mmmmmmm!!! I have never even thought of potato souffle and now that I know it exists I know I’d looove it!!!
Oh, boy do these look fantastic! I’ll definitely add them to my holiday menu!
What a great idea,
never had any potato soufle before, seems so smooth and pluffy!!!
I agree! Cheers to the humble potato! This soufflé looks decadent and delicious!
How does this taste like?? And instead of paprika can I put a different seasoning? And is there a lot of flavor??
They taste really good.. if you are familiar with potatoes, onion and cheese combination .. you can imagine the taste. They are pretty flavorful, and you can play with this using different types of cheese. You can use anything else instead of paprika, or you can leave it simple, I used it mostly for it's color, as garnish. The souffle is soft inside and gets a bit crispy on the outside and edges. I really enjoy this dish, so hope you will give it a try.
Hi, I love this recipe and would love to use it however, I don’t eat cheese. Is there anything I could replace it with?
There isn't a real replacement for cheese but you can try with some soy cheese maybe? I've also heard Nutritional yeast can be a good substitute for cheese but I've never tried it. Never made this souffle without cheese so I don't know how it would be without.
I would love to try this recipe, however I would be making it for about 6 people. How would you suggest I adapt the recipe ingredients above so that I have enough mixture for 6 ramekins?
You simply have to add another half to the recipe.. 1 large potato (300 g) potatoes will be 1 and 1/2 potato (450 g), 2 tbsp of butter becomes 3 tbsp.. and so on. Hope it is clear for you.
Can I use muffin tray instead? Thanks.
I've used ramekins because you serve the souffle directly from them.. you can not remove, so using muffin trays will make difficult the serving.
can these be made ahead? maybe bring to room temp before baking? thanks
I think you can.. I would refrigerate and then bake before serving..
I have always wanted to spice it up when it comes to cooking potatoes. This is definitely a good way to make that happen! Thanks for sharing!
What kind of chicken breast would you serve this with (I’m allergic to most red meats) do you have a chicken breast recipe on here I could use?
Yes, i have a chicken breast recipe. You can try Chicken Marsala.
What size ramekins do you use for this?
I've used 1/2 cup ramekins for this recipe.. .. but feel free to use larger or smaller.. depending on what you have around ,,,
I want to make your cheesy potato souffle for Easter in six days. Can I make the mixture in the morning and bake after my roast comes out of the oven? Or should I bake them and then reheat them. Would the egg whites deflate while sitting around? Or does this have to be made immediately before the ramakins go into the oven. Thank you.
Yes.. you can prepare the mixture and bake later. Should be just fine. Happy Easter!