Three-Cheese Potato Souffle Recipe

Three-Cheese Potato Souffle Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Three-Cheese Potato Souffle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Three-Cheese Potato Souffle Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12 Servings

15 40 55

Ingredients

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup (4 ounces) 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 eggs, separated

Directions

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. Yield: 12 servings.

Nutritional Analysis: One serving (1/2 cup) equals 153 calories, 5 g fat (3 g saturated fat), 83 mg cholesterol, 442 mg sodium, 16 g carbohydrate, 0.55 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Three-Cheese Potato Souffle in Light & Tasty June/July 2001, p22