Cheese & Potato Souffle
Author: 2_4AVss5jwM
This light and fluffy cheese and potato souffle is simple to make. Serve as part of a melange of vegetables or with a salad.
  • 900 g (2 lb) floury potatoes
  • 8 eggs split into whites and yolks
  • 100 g (3½ oz) grated flavourful cheese
  • 2 tsp plain (AP) flour or cornstarch
  • Salt
  • Pepper
  • Butter for the soufflé dish
  1. Peel, dice and boil the potatoes for around 10 minutes until tender.
  2. Drain and mash until really smooth. Place in a large bowl and leave to cool.
  3. Butter the inside of a 2½ litre (4 pint) soufflé dish. Add the flour and roll the dish around so that the flour coats the inside of the dish. Tap out any excees flour.
  4. Add the yolks to the potato and mix well. Season well then mix in the cheese.
  5. In a clean bowl beat the egg whites until firm peaks can be formed.
  6. Fold the egg white into the potato using a metal spoon and a chopping action.
  7. Spoon the mixture into the soufflé dish. Bake at 200°C/400°F fan oven, 220°C/450°F normal oven for 35-40 minutes.
  8. Remove from the oven and serve straight away
Calories: 278.8 Fat: 11.2 Sugar: 2.4 Fiber: 4.4 Protein: 14.7 Cholesterol: 235.9
Titli's Tips
Use a strong flavoured cheese or mixture of cheeses to flavour this souffle. Stilton, Gorgonzola and extra mature cheddar are all ideal.

DO NOT open the oven door during cooking to check on the soufflé. It may collapse and once it does so it won't recover.

Serve while hot. As it cools the soufflé will collapse - this is normal.
Recipe by Titli's Busy Kitchen at