Cheesy Potato Soufflé
As you walk into the kitchen, the warm, buttery scent of Cheesy Potato Soufflé wafts through the air, inviting you to take a closer look. The golden, puffed-up layers tease your senses with promises of creamy goodness and rich flavor. Imagine lifting a forkful, breaking through the delicate crust, revealing the smooth interior infused with hints of chives and a comforting richness that only cheese can bring. This dish is more than just a side—it’s a showstopper that elevates any meal to an unforgettable occasion.
Table of Contents
I still remember the first time I tasted a potato soufflé at a family gathering. It was a chilly day, and my grandmother had poured her heart into this dish. As I savored every mouthful, I felt a warmth spread inside me—a blend of comfort, nostalgia, and joy. Now, with this Cheesy Potato Soufflé recipe, I want you to experience that same bliss. Perfect for gatherings or cozy family dinners, let this soufflé be the star of your table!
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in just 20 minutes of prep time plus 30 minutes in the oven.
- Irresistible Flavor: The blend of creamy cheese and tender potatoes creates a taste that will captivate your palate.
- Eye-Catching Appeal: This soufflé rises beautifully, forming a delightful golden top that’s sure to impress guests.
- Flexible Serving: Enjoy it as a side dish at dinner, or serve it for brunch alongside your favorite dishes.
- Diet-Friendly Options: Easily adapt to gluten-free by using certified gluten-free ingredients.
Ingredients You’ll Need
- 2 lbs Yukon Gold Potatoes: Creamy and buttery, these potatoes create the perfect base. If unavailable, Maris Piper is a great alternative known for its fluffy texture.
- 8 oz Cream Cheese: Use full-fat cream cheese for the smoothest texture, ideal for blending into the soufflé. For a herbaceous twist, choose garlic or chive-flavored varieties.
- 1 cup Cottage Cheese: Blended cottage cheese adds a lovely tartness and richness. Ensure it’s full-fat for the best results.
- 4 tbsp Butter: Melted or softened butter adds flavor and moisture. Consider using unsalted butter to control the saltiness of the dish.
- 2 Eggs: Bring your eggs to room temperature for easier incorporation into the creamy mixture.
- 2 tbsp Chives: Freshly chopped chives infuse a mild onion flavor and vibrant color. Don’t have chives? Green onions or parsley can work in a pinch.
- Salt to taste: Seasoning is key, so adjust based on your preference to enhance the flavors.
How to Make Cheesy Potato Soufflé
Preheat and Prepare: Begin by preheating your oven to 350°F (180°C). In a generously sized pot, fill with salted water and place it over medium heat. Add the 2 lbs of Yukon Gold potatoes, allowing them to boil until they reach a tender state, typically around 15-20 minutes. Once soft, drain the potatoes and let them steam dry, facilitating excess moisture evaporation. A few minutes on the counter will do the trick!
Combine the Cheese Mixture: In a large mixing bowl, whip together the 8 oz of cream cheese, 1 cup of blended cottage cheese, and 2 tbsp of melted butter. Using an electric mixer makes this step super easy. Beat until the ingredients combine into a smooth, luscious blend. After mixing, incorporate the 2 room-temperature eggs, ensuring they are well integrated into the mixture for an airy structure.
Mash and Mix: Once your potatoes are slightly cooled, mash them to your desired consistency using a potato masher. The goal is to achieve a smooth mix with just a few lumps – this adds character. Fold in the chopped 2 tbsp of chives, providing that burst of flavor. Now, gently fold the potato mash into the cheesy mixture until fully combined. This methodology allows for a light and fluffy texture, so handle with care!
Prepare for Baking: Pour the delightful mix into a well-buttered 9×13 inch baking dish, spreading it evenly. This helps each bite cook uniformly. Drizzle the remaining 2 tbsp of melted butter over the top, as the butter aids in achieving a golden, crispy crust that we all love.
Bake to Perfection: Place your dish in the preheated oven and bake uncovered for about 30 minutes. Keep your eyes peeled as the edges turn a lovely golden brown and the soufflé puffs up enticingly. It’s done when the center sets but remains slightly soft and bubbling at the edges. Your living space will soon be filled with irresistible aromas!
Storing & Reheating
If you have leftovers, don’t worry! This delicious Cheesy Potato Soufflé can be stored in an airtight container at room temperature for a couple of hours. To refrigerate, transfer it to the fridge, where it’ll last for about 3-4 days. If you want to enjoy it later, freeze it in an airtight container or freezer-safe bag for up to 3 months. When you’re ready to savor it again, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through. The texture might soften slightly, but a quick reheat restores warmth and comfort.
Chef’s Helpful Tips
- Ensure your potatoes are completely dry after steaming; excess moisture can make the soufflé dense.
- For a fluffier texture, whip the cheese mixture on high speed. This incorporates air, key for that airy soufflé effect.
- If using cold butter, let it warm slightly to avoid lumps in the batter.
- Want to mix it up? Feel free to add shredded cheese to the top before baking or incorporate different herbs!
- For an even bake, rotate your dish halfway through cooking.
When it comes to creating a cozy dining experience, this Cheesy Potato Soufflé truly shines as a delicious alternative to traditional mashed potatoes. With creamy cheese, fresh chives, and a fluffy texture, it’s a dish that invites experimentation with flavors and ingredients. Don’t shy away from making it your own! Whether for a special occasion or just a cozy dinner at home, I hope this recipe becomes a beloved staple in your kitchen. Dive in, savor every bite, and enjoy the delightful warmth that comes from sharing food made with love.
Recipe FAQs
Can I use other types of cheese in this soufflé?
Absolutely! While cream cheese and cottage cheese are the stars, feel free to incorporate sharp cheddar for an extra kick or mozzarella for a gooey texture. Mixing different cheeses can create a wonderful flavor profile.
Can I prepare the soufflé ahead of time?
Definitely! You can prepare the mixture a day ahead and store it in the refrigerator. Just make sure to bring it to room temperature before you bake it, ensuring even cooking and that delightful puffiness.
Why did my soufflé not rise?
The key to a perfectly risen soufflé lies in the proper incorporation of air during mixing. Ensure you whip the cheeses well and avoid over-mashing the potatoes. Also, make sure your oven is fully preheated, as a sudden temperature drop can prevent it from rising.
How can I serve this dish?
This Cheesy Potato Soufflé is versatile and pairs wonderfully with a variety of entrees. Try serving it alongside roasted chicken, grilled steaks, or as part of a brunch spread with eggs and bacon. Enjoy!
More Dinner Recipes
- Champagne Risotto with Brown Butter Scallops
- Pizza Roll-Ups
- Gordon Ramsay Christmas Salmon
- Parmesan Roasted Brussels Sprouts
- Cranberry Hand Pies (with Leftover Cranberry Sauce)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Cheesy Potato Soufflé
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This Cheesy Potato Soufflé delivers a blend of creamy cheese and tender potatoes, perfect for cozy family dinners or special occasions. Its golden top and luscious texture make it a standout dish that everyone will love!
Ingredients
- 2 lbs Yukon Gold Potatoes
- 8 oz Cream Cheese
- 1 cup Cottage Cheese
- 4 tbsp Butter
- 2 Eggs
- 2 tbsp Chives
- Salt to taste
Instructions
- Preheat oven to 350°F (180°C).
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let steam dry.
- In a bowl, mix cream cheese, cottage cheese, and melted butter until smooth. Beat in room-temperature eggs.
- Mash cooled potatoes and fold them into the cheese mixture along with chives.
- Pour into a buttered 9×13 inch baking dish and drizzle with remaining melted butter.
- Bake uncovered for 30 minutes until golden brown and puffed up.
Notes
Use room-temperature eggs for easier blending.
Substitute chives with green onions or parsley if needed.
For added flavor, mix different cheeses into the soufflé.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 75mg
