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Gallery Potato Souffle Recipe Summary Servings: 4
Ingredients Ingredient Checklist Unsalted butter, for dish 3 tablespoons fine dried bread crumbs 1 cup leftover mashed potatoes 2 large eggs, separated 3 tablespoons heavy cream 3 tablespoons grated Parmesan cheese 1/2 teaspoon minced garlic Salt and freshly ground pepper Freshly grated nutmeg
Cook’s Notes Sprinkle a little more grated Parmesan over the souffle before baking.
Gallery Potato Souffle
Recipe Summary Servings: 4
Gallery
Potato Souffle
Potato Souffle
Potato Souffle
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Unsalted butter, for dish 3 tablespoons fine dried bread crumbs 1 cup leftover mashed potatoes 2 large eggs, separated 3 tablespoons heavy cream 3 tablespoons grated Parmesan cheese 1/2 teaspoon minced garlic Salt and freshly ground pepper Freshly grated nutmeg
Directions
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.
Cook’s Notes Sprinkle a little more grated Parmesan over the souffle before baking.
Cook’s Notes
Sprinkle a little more grated Parmesan over the souffle before baking.
Reviews
Add Rating & Review
Reviews
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All Reviews for Potato Souffle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato Souffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
