Three-Cheese Potato Souffle Recipe

4.5 1 3
Three-Cheese Potato Souffle Recipe
Three-Cheese Potato Souffle Recipe photo by Taste of Home
Publisher Photo

Three-Cheese Potato Souffle Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

Nutritional Facts

1/2 cup: 153 calories, 5g fat (3g saturated fat), 83mg cholesterol, 442mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Three-Cheese Potato Souffle in Light & Tasty June/July 2001, p22

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Tenajael User ID: 8590566 257777
Reviewed Dec. 6, 2016

"How nice to find an easy souffle recipe. I scaled it down for the two of us, which meant that I could reduce the baking time by about 5 min. I'll make this one again."

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