Potato Cheese Souffle
A creamy potato cheese souffle with rich cheddar and fluffy egg whites, perfect for elegant dinners or cozy family meals that highlight comforting, cheesy flavors.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mash the cooked potatoes until smooth.
- Add hot milk, salt, pepper, butter, and chopped onion; beat until fluffy.
- Stir in the grated Cheddar cheese and add beaten egg yolks.
- Beat the egg whites until they stand in soft peaks.
- Carefully fold the beaten egg whites into the potato mixture.
- Turn the mixture into an ungreased 1 1/2 quart casserole.
- Bake for 1 hour, until well-puffed and firm in the center.
- Serve at once.
Tips & Substitutions
For an extra creamy texture, consider using sour cream or cream cheese in place of some of the mashed potatoes. If you don’t have sharp Cheddar, any aged cheese will work well. Make sure your egg whites are at room temperature for better volume when beaten. Be gentle when folding them into the mixture to maintain the soufflé's lightness.
Serving Suggestions
Serve the potato cheese soufflé warm as a delightful side dish to accompany roasted meats or a fresh salad. It pairs beautifully with Carolina Hush Puppies for a comforting meal. Consider drizzling a light sauce or serving it with a side of steamed vegetables for a balanced plate.
Storage & Reheating
Leftover potato cheese soufflé can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through to maintain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cheese Souffle contains roughly 753 calories, with 7g protein, 72g carbohydrates, and 49g fat. It is an excellent source of potassium (32% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 852mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the soufflé ahead of time?
Yes, you can prepare the potato mixture and store it in the refrigerator for up to 24 hours before baking. Just be sure to whisk the egg whites right before folding them in for the best texture.
What can I use instead of Cheddar cheese?
You can substitute Cheddar with Gruyère, Fontina, or even a mix of cheeses for added flavor. Just ensure you choose a cheese that melts well for a creamy consistency.
Why did my soufflé not rise?
There are several reasons a soufflé may not rise, including overmixing the egg whites or not folding them gently into the mixture. Ensure your egg whites are beaten to soft peaks and that you handle them delicately to retain air.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).