Potato Soufflé

Potato Soufflé

Watch the video for this recipe:

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 dig 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, consider it an ingredient for poor people who can not afford anything else more fancy. 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.


Related Posts:
Roasted Potato and Cheese Tater Tots
Mashed Potato Pancakes
Parmesan Roasted Baby Potatoes


Recipe adapted after Annabel Karmel

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  • Makes 4 servings
  • 2 tbsp (30g) butter, plus extra for greasing
  • 3 tsp breadcrumbs, for coating the ramekins
  • 1 large potato (300g), cooked with peel on
  • 1 1/3 cups (85g) mature Cheddar, grated
  • 1/3 cups (30g) Parmesan Cheese, grated
  • 2 tbsp fresh chives
  • 2 eggs
  • freshly ground black pepper
  • 6 tbsp milk
  • paprika, for garnish
  1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.
    Potato Souffle Step 1Potato Souffle step 2
  2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.
    Potato Souffle step 3Potato Souffle step 4Potato Souffle step 5Potato Souffle step 6
  3. 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.
    Potato Souffle step 7Potato Souffle step 8Potato Souffle step 9Potato Souffle step 10Potato Souffle step 11Potato Souffle step 12
  4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
    Potato Souffle step 13Potato Souffle step 14Potato Souffle step 15Potato Souffle step 16
  5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
    Potato Souffle step 17Potato Souffle step 18Potato Souffle step 19Potato Souffle step 20
  6. 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.
    Potato Souffle step 21Potato Souffle step 22
Potato Soufflé-1
Potato Soufflé-2
Nutrition facts 1 Serving - Calories:261, Fat:12.8g, Saturated Fat:7.4g, Unsaturated Fat:0.0g, Carbohydrates:19.7g, Sugar:2.2g, Fiber:2.2g, Protein:17.3g, Cholesterol:112mg, Calories from Fat 116, Sodium 401 mg, Potassium 466mg, Vitamin A 10%, Vitamin C 32%, Calcium 28%, Iron 8%, Nutrition Grade B-, dayly percentage values are based on a 2000 calorie diet
On October 10, 2014 at 03:31 am, Katie (The Muffin Myth) said...
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. 

On October 10, 2014 at 09:50 am, Kristi @ Inspiration Kitchen said...
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. :-)
On October 10, 2014 at 12:07 pm, Rosa said...
Beautiful and extremely mouthwatering! They look perfect. Cheers, Rosa
On October 10, 2014 at 12:32 pm, Kayle (The Cooking Actress) said...
mmmmmmm!!! I have never even thought of potato souffle and now that I know it exists I know I'd looove it!!!
On October 13, 2014 at 07:37 pm, Liz said...
Oh, boy do these look fantastic! I'll definitely add them to my holiday menu!
On October 13, 2014 at 11:29 pm, Dedy@Dentist Chef said...
What a great idea, never had any potato soufle before, seems so smooth and pluffy!!!
On October 14, 2014 at 07:06 pm, Lindsey @ American Heritage Cooking said...
I agree! Cheers to the humble potato! This soufflé looks decadent and delicious!
On November 18, 2014 at 02:56 pm, Kristina said...
How does this taste like?? And instead of paprika can I put a different seasoning? And is there a lot of flavor?? Thank youu!!!

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. 

On March 30, 2015 at 10:01 am, Ann said...
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.

On July 08, 2015 at 10:13 am, Abir Ahmed said...
Hi! 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? Many thanks!

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.

On October 01, 2015 at 07:50 am, Jasmine said...
Hi, 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.

On December 20, 2015 at 11:44 am, angela said...
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.. 

On May 05, 2016 at 05:21 pm, Janette said...
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!
On December 29, 2017 at 09:59 pm, Katelynn said...
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?

Hi Katelynn.

Yes, i have a chicken breast recipe. You can try Chicken Marsala.

On September 01, 2018 at 02:18 pm, Rob said...
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 ,,, 

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