Try this tasty and Easy Potato Soufflé recipe.
PrintEasy Potato Soufflé
Follow this Easy Potato Soufflé recipe for a simple side dish. Help give this fluffy soufflé its savory flavor by adding cheese and sour cream. this potato soufflé is a sure thing. The mashed potatoes and egg yolks keep things nice and sturdy while whipped egg whites provide the lift.
Try this Easy Potato Soufflé with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
Ingredients
Scale
- 2 lbs cut Russet Potatoes
- 3 eggs, separated
- 3 Tbsp. Grated Parmesan Cheese, divided
- 1 cup Shredded Three Cheese
- 1/2 cup Sour Cream
- 1/2 cup milk
- 2 green onions, sliced, divided
Instructions
- Heat oven to 375ºF.
- Boil potatoes until tender. Do not mash.
- Meanwhile, beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Spray 2-qt. casserole with cooking spray; sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of casserole.
- Place potatoes in large bowl; beat with mixer until smooth. Stir in shredded cheese, sour cream, milk, egg yolks, remaining Parmesan and half the onions. Gently stir in egg whites; spoon into prepared casserole.
- Bake 40 to 45 min. or center is set and top is golden brown. Sprinkle with remaining onions.
Nutrition
- Serving Size: 8