POTATO-CHEESE SOUFFLE
Provided by Molly O'Neill
Categories project, side dish
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
- In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 615 milligrams, Sugar 2 grams, TransFat 0 grams
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Quandingle dangle
[email protected]I made this souffle for my family and they all loved it. It was so light and fluffy, and the cheese flavor was amazing.
Eenesto Elias
[email protected]This souffle was a disaster. It didn't rise at all, and it was more like a quiche than a souffle.
Raja Zaheer
[email protected]I've tried several different souffle recipes, and this one is by far the best. It's always light and fluffy, and the cheese flavor is perfect.
Darren Ramsden
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The souffle is absolutely delicious.
Vince Kylie
[email protected]I followed the recipe exactly and my souffle didn't rise. I'm not sure what I did wrong.
Arfat Sikder
[email protected]This souffle was a bit too cheesy for my taste, but my kids loved it.
Samoa'el Loiz
[email protected]I tried this recipe last night and it was delicious! The only thing I changed was that I used cheddar cheese instead of Gruyere.
zishan shah g
[email protected]This is my go-to recipe for a quick and easy weeknight dinner. It's also a great way to use up leftover mashed potatoes.
Zubair Bhatti
[email protected]I've made this souffle several times now, and it always turns out perfectly. It's a great side dish for roasted chicken or fish.
Js dinesh Dhanwani
[email protected]This potato cheese souffle was a hit at my dinner party! It was light and fluffy, with a cheesy, flavorful interior. My guests raved about it.