Easy Cheese Potato and Ham Souffl
Elevate your weeknight dinner game with this Easy Cheese Potato and Ham Soufflé, a delightfully light and airy dish that marries comfort food with a touch of elegance. Featuring creamy whipped egg whites, tender boiled potatoes, and the perfect balance of savory diced ham and sharp cheddar cheese, this recipe delivers a satisfying burst of flavor in every bite. With a golden, puffed crust that makes an impressive table centerpiece, it’s surprisingly simple to prepare in under an hour—including a foolproof step-by-step method to create a classic roux. Perfect for brunch, lunch, or dinner, this soufflé is best served straight from the oven for maximum fluffiness and deliciousness. Whether you're entertaining or just treating your family, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter (for greasing)
- 2 medium Potatoes
- 1 cup Diced cooked ham
- 1 cup Shredded cheddar cheese
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 4 pieces Large eggs (separated into yolks and whites)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish with 1 tablespoon of unsalted butter, ensuring all sides are well-coated.
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 8-10 minutes. Drain and set aside to cool slightly.
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Stir in the flour and cook for 1 minute to eliminate the raw flour taste, forming a roux.
Gradually whisk in the milk until the mixture is smooth. Cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat.
Stir the egg yolks into the roux mixture, one at a time, until fully combined. Add the shredded cheddar cheese, cooked ham, diced potatoes, salt, and black pepper. Mix well and set aside to cool slightly.
In a clean, dry bowl, beat the egg whites with the cream of tartar using a hand or stand mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese and potato mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring you do not deflate the batter.
Pour the soufflé mixture into the prepared dish, smoothing the top with a spatula. Place the dish on the middle rack of your preheated oven.
Bake for 30-35 minutes or until the soufflé is puffed and golden brown on top. Do not open the oven door while baking, as this may cause the soufflé to collapse.
Serve the soufflé immediately for the best texture and presentation. Enjoy!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2465 mg | 822% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 21.2 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 1448 mg | 111% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
