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Easy Potato Souffle Pommes Souffle

Easy Potato Souffle

Steven Pennington
How to make an easy Potato Souffle
5 from 5 votes
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Souffle
Cuisine French

Suggested Equipment

4 Ramekins Small serving bowls and cookware.

Ingredients
 

  • Potato 1 large
  • Butter 4 tablespoon
  • Gouda (Grated (Reserve some for garnish)) 1 ⅓ cups
  • Parmesan Cheese (Grated) ½ cup
  • Chives 1 tablespoon
  • Eggs 2
  • Black Pepper
  • Half & Half Milk 6 tablespoon
  • Chives
  • Breadcrumbs (Coat the sides of the Ramekins) 3 teaspoon

Instructions
 

  • Cooking the potato:
    1) Oven Roasted Method - 400 degrees 30 to 40 minutes wrapped in aluminum foil.
    Microwave Method -Cook the potato on high for 10 to 12 minutes.
    Once cooked, allow to cool off for 3 to 5 minutes, then place into a large mixing bowl and mash/fluff the potato.
  • Preparing the souffle: In a saucepot melt butter, then add the garlic cook until the smell of raw garlic has changed to a nice nutty aroma. The add-in the half and half milk.
    The next step is to add the fluffed potato, cheeses, chives to the milk mixture and combined them together. Just enough to not overwork the mixture.
  • Separate the egg whites and egg yolks:
    The yolks get added to the potato mixture. The egg whites go into a clean mixing bowl.
  • Whipping the egg whites: Make sure the bowl and beaters are clean and free of any grease or other residues. This will help the egg whites whip up more easily. - - Start with room temperature eggs.
    - Cold eggs are more difficult to whip into a stable foam.
    - Add a bit of cream of tartar, salt, or sugar before starting to whip the egg whites. This will help stabilize the foam.
    Next, add the whipped egg whites in thirds trying not to remove the incorporated air. Just mix enough to combine, then quit mixing.
  • The ramekins: Butter the insides of the ramekins and fill with the potato mixture. Make sure to not fill all the way to the top as the souffle will puff up, rise in the ramekin.
    Adding breadcrumbs to the buttered ramekins will give the souffle something to grab onto, and come believe this helps with the finished height of the souffle.
  • Garnish with chive and cheese before baking. I suggest not using a lot of cheese as garnish. Takes away from the presentation.
  • Baking the potato souffle: Preheat oven to 450 degrees. Place a cookie sheet in the oven to heat up at least 5 minutes before baking.
    When you are ready to bake, place the ramekins on the hot cookie sheet and place them in the middle of the oven for 15 to 17 minutes or until golden brown and delicious.

Video

Notes

The history of potato souffle is a long and fascinating one. The dish has its origins in France, where it was first made by chef Marie-Antoine Carême. He is credited with creating the dish in the early 1800s, and it quickly became popular among the French aristocracy.
Since then, potato souffle has been enjoyed by people all over the world. It is a versatile dish that can be served as a main course or a side dish, and it can be adapted to fit any occasion or taste preference.
Potato souffle remains one of the most popular dishes in French cuisine, and it is sure to continue delighting diners for years to come.

Nutrition

Nutrition Facts
Easy Potato Souffle
Amount per Serving
Calories
210
% Daily Value*
Fat
 
5.4
g
8
%
Saturated Fat
 
2.2
g
14
%
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
2.1
g
Cholesterol
 
54
mg
18
%
Sodium
 
124
mg
5
%
Potassium
 
249
mg
7
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
1.5
g
2
%
Protein
 
12.9
g
26
%
Vitamin A
 
351
IU
7
%
Calcium
 
167
mg
17
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Potato Souffle
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