Potato Souffle
Elevate your side dish game with this decadent Potato Soufflé—a show-stopping blend of creamy Russet potatoes, cheddar cheese, and a delicate airy texture that’s sure to impress. Perfect for dinner parties or holiday feasts, this recipe combines the richness of a homemade roux with the lightness of stiffly whipped egg whites, creating a cloud-like dish that rises magnificently in the oven. Hints of nutmeg and Parmesan add a gourmet touch while the golden brown crust ensures every bite is as stunning as it is delicious. Ready in under an hour, this potato soufflé is a true masterpiece in comfort food, delivering both elegance and irresistible flavor. Serve it immediately for a warm, fluffy centerpiece that’s guaranteed to wow your guests!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Cheddar cheese, shredded
- 4 large Egg yolks
- 4 large Egg whites
- 2 tablespoons Parmesan cheese, grated
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) and grease a 2-quart soufflé dish with non-stick cooking spray. Sprinkle the bottom and sides with grated Parmesan cheese for extra flavor and texture.
Peel the potatoes and cut them into even-sized chunks. Boil them in a large pot of salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens and is smooth, about 3-4 minutes. Stir in salt, pepper, and nutmeg.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
Add the cheese sauce to the mashed potatoes and mix well to combine. Allow the mixture to cool slightly, then stir in the egg yolks one at a time.
In a clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
Gently fold the beaten egg whites into the potato mixture in batches, being careful not to deflate the air in the egg whites. Use a spatula and fold gently until fully incorporated.
Pour the potato mixture into the prepared soufflé dish and smooth the top with a spatula.
Place the soufflé dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven door during baking to prevent deflation.
Serve the potato soufflé immediately while it’s hot and fluffy.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1505 mg | 116% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7535 mg | 160% | |
*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.
