Potato Cheese Souffle Recipes

FAVORITE CHEESE AND POTATO SOUFFLE

Steps:

• 1. Brush the inside of a large soufflé (32 ounce) with 1 1/2 tablespoons of softened butter all the way to the top of the ramekin. Sprinkle the buttered surface evenly with bread crumbs all the way to the top. (or break it up into different sized ramekins as needed) 2. Preheat the oven to 375F. In a large saucepan over medium heat, sauté the shallots and garlic in the remaining butter until they turn translucent and tender. Add the crushed red chilies if using and continue to cook for another 2 minutes. Add the flour to the shallots and garlic. Cook the flour, whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Add the potatoes and cheese and mix until the cheese is melted through about 3 minutes. 3. Whisk ½ cup of the hot potato mixture into the egg yolks, and then add the egg yolk mixture back into the hot potatoes, stirring to completely incorporate. Stir in the chives. 4. Beat the egg whites on high speed until stiff but still moist and shiny peaks form. Stir one-third of the egg whites into the potatoes, and then fold the remaining egg whites into the mixture. 5. Spoon it into the prepared dish and bake for 30 minutes, until the potato soufflé is puffed up and golden brown (the inside may still be creamy, but that is good!). Serve immediately!

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

POTATO SOUFFLE

Steps:

• Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
• In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
• Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
• Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
• In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
• In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
• Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
• Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
• Serve immediately.

POTATO SOUFFLE

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
• Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
• Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

POTATO "SOUFFLé"

Steps:

• Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
• Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
• Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

POTATO SOUFFLE

Steps:

• Cook potatoes in salted water until tender. Drain and mash.
• Preheat oven to 350°F Butter a 6 cup souffle dish.
• Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
• Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
• Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.

POTATO-CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
• In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.

MASHED POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
• Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
• In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
• In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.