Potato Soufflé

Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Ingredients

• 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

Directions

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.
   
2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.
   
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.
   
4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
   
5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
   
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.
   

Nutrition facts1 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!

Re:

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!!!

Re:

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?

Re:

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.