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Potato Souffle

Holidaycooking's picture
Potato Souffle is an irresistible baked side dish recipe. Once you try this Potato Souffle dish; you will always want to serve to your loved ones!
  Eggs 5
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Sharp cheddar cheese 1⁄4 Cup (4 tbs), grated
  Garlic 2 Clove (10 gm), crushed
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Potatoes 1 1⁄2 Cup (24 tbs), mashed
  Cream of tartar 1⁄4 Teaspoon

Allow 5 eggs to come to room temperature, then separate.
In a large saucepan, melt 1/4 cup butter or margarine.
Blend in 1/4 cup all-purpose flour and heat 30 seconds.
Blend in 1 1/2 cups milk and cook, stirring, over low heat, until sauce is thickened and smooth.
Remove from heat.
Beat in egg yolks, 1/4 cup grated sharp Cheddar cheese, 2 garlic cloves, crushed, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Evenly blend in 1 1/2 cups of cold mashed potatoes.
In a separate bowl, beat egg whites at high speed with 1/4 tea spoon cream of tartar until they form stiff peaks.
Gently fold into potato mixture, using a wire whisk or spatula.
Turn into a greased, 2-qt. souffle dish with a foil collar extending 3 inches above rim of dish.
Bake 45 to 50 minutes at 375° and serve at once.
Leftover cold mashed potatoes can be used here or, reconstitute 1 cup instant mashed potatoes using 1 cup water and 1/4 cup milk.
Cool before using.
You may use 1 1/2 cups cold mashed sweet potatoes, if you wish, instead of the regular potatoes, for an interesting variation.

Recipe Summary

Side Dish

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Potato Souffle Recipe