Best 9 Mommoms Potato Parmesan Souffle Recipes

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The delectable Mommom's Potato Parmesan Souffle is an exquisite culinary creation that combines the comfort of home cooking with the elegance of a gourmet dish. This irresistible souffle features a creamy, cheesy interior enveloped in a golden-brown crust, making it a perfect side dish or a delightful main course. It is a unique blend of flavors and textures that will tantalize your taste buds and leave you craving more. With its relatively simple preparation, even novice cooks can impress their family and friends with this extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SOUFFLE



Potato Souffle image

Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

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

Steps:

  • 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.

MOMMOM'S POTATO PARMESAN SOUFFLE



Mommom's Potato Parmesan Souffle image

Extremely easy and delicious potato souffle! Great for all occasions especially special ones, it really wows the crowd.

Provided by OneYetTwo

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 cups mashed potatoes, instant (prepared as pkg. directed)
6 eggs, separated
1 cup parmesan cheese, shredded
1 teaspoon salt
1 teaspoon cream of tartar

Steps:

  • Prepare instant mashed potatoes according to package directions for 8 servings.
  • While still hot, beat in egg yolks, one at a time, and mix in cheese.
  • At this point, you can cover and let stand at room temperature a few hours.
  • About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
  • Fold beaten whites into potato mixture.
  • Spoon into a 4-quart soufflé dish.
  • Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

Nutrition Facts : Calories 197.1, Fat 7.9, SaturatedFat 3.6, Cholesterol 171.7, Sodium 851.6, Carbohydrate 19.4, Fiber 1.6, Sugar 2, Protein 11.5

POTATO SOUFFLE



Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
1 cup dry bread crumbs
3 pounds potatoes, unpeeled and scrubbed well
2/3 cup warm milk
Kosher salt and freshly ground black pepper
2 eggs, plus 1 additional egg yolk
1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note*
Paprika, to top souffles

Steps:

  • Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
  • Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
  • Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
  • Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

Provided by Claire Robinson

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for ramekins
3/4 cup grated Parmesan, plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 large eggs, separated

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
  • Heat the milk in a small saucepan over low heat.
  • In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
  • In a stand mixer, whip the egg whites to stiff peaks.
  • Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

THREE-CHEESE POTATO SOUFFLE



Three-Cheese Potato Souffle image

Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 10

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup chopped green onions
1 small onion, chopped
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 large eggs, separated

Steps:

  • In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

POTATO SOUFFLE



Potato Souffle image

This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.

Provided by PanNan

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boiling potatoes, peeled and cut in 2 inch pieces
3 tablespoons butter
1 small onion, finely chopped
2 tablespoons sour cream
2 eggs, separated
1/4 cup cream
salt and pepper
3 tablespoons minced fresh herbs (parsley, thyme, tarragon, etc.)
1 cup parmesan cheese, shredded (measured after shredding)

Steps:

  • Cook potatoes in salted water until tender. Drain and mash.
  • Preheat oven to 350°F Butter a 6 cup souffle dish.
  • Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
  • Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
  • Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.

Nutrition Facts : Calories 319.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 105.1, Sodium 342.3, Carbohydrate 32.8, Fiber 2.9, Sugar 2.2, Protein 11.8

OVEN ROASTED PARMESAN POTATOES



Oven Roasted Parmesan Potatoes image

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.

Provided by bellepepper

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  • Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  • Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  • Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

3 cups freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
  • Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
  • Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
  • Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Be the most popular cook on the block when you bring this Sweet Potato Soufflé to the potluck. Cheddar and Parmesan are the perfect complement to the sweet flavor of this scrumptious Sweet Potato Soufflé.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1-1/2 lb. sweet potatoes (about 3), peeled, cut into 1/2-Inch pieces
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
3 eggs, separated
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
  • Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
  • Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
  • Spoon into prepared casserole.
  • Bake 35 to 40 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 8 g

Tips:

  • To make sure your soufflé rises evenly, use a large enough baking dish. The soufflé should be no more than 2 inches deep in the dish.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
  • Bake the soufflé immediately after assembling it. The longer the soufflé sits, the more likely it is to fall.
  • Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.

Conclusion:

Mommom's potato parmesan souffle is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect soufflé every time.

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