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Potato Soufflé
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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
- 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
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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.
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Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.
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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.
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In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
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Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
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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.
Thank you Katie for pinning it:) Hope you will try it soon. Let me know if you loved it.
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.
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.
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.
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.
I think you can.. I would refrigerate and then bake before serving..
Hi Katelynn.
Yes, i have a chicken breast recipe. You can try Chicken Marsala.
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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