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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Nat Swartwood
[email protected]I've made this souffle several times and it always turns out great. It's so versatile and I can add different ingredients to change up the flavor. I've added diced ham, bacon, and even roasted vegetables. It's always a hit!
Shahnawaz Baloch
[email protected]This souffle was amazing! I made it for my family and they loved it. It was so light and fluffy, and the cheese flavor was perfect. I will definitely be making this again.
Napa Extra
[email protected]I was really disappointed with this souffle. It didn't rise at all and it was so dense and heavy. I'm not sure what I did wrong, but I won't be making this again.
AKASH AKASH KHAN
[email protected]This was my first time making a souffle and it was a lot easier than I thought it would be. The recipe was easy to follow and the souffle turned out great. It was so light and fluffy, and the cheese flavor was perfect. I will definitely be making thi
Mohammad Absar
[email protected]I've made this souffle several times and it always turns out perfectly. It's my go-to recipe for special occasions. I love that it can be made ahead of time and then just popped in the oven when I'm ready to serve it.
Ntshidiseng Senyane
[email protected]This souffle was absolutely perfect. It was light and fluffy, with a beautiful golden crust. The cheese flavor was subtle and delicate. I will definitely be making this again and again.
Sheeza Mughal
[email protected]I was really excited to try this souffle, but I was disappointed with the results. It was too dry and the cheese flavor was overpowering. I won't be making this again.
Hardys nyaga
[email protected]This souffle was so easy to make and it turned out so delicious. I loved the combination of potatoes and cheese. It was the perfect comfort food for a cold winter night.
Tado Bernard
[email protected]This was my first time making a souffle and it was a complete disaster. It didn't rise at all and it was so dense and heavy. I'm not sure what I did wrong, but I'll definitely be trying again.
May Hand
[email protected]I've made this souffle several times and it always turns out great. It's so versatile and I can add different ingredients to change up the flavor. I've added diced ham, bacon, and even roasted vegetables. It's always a hit!
Chitral Bikers Club 90
[email protected]This souffle was amazing! I made it for my family and they loved it. It was so light and fluffy, and the cheese flavor was perfect. I will definitely be making this again.
Jessy Njuguna
[email protected]This souffle was a bit of a disappointment. It didn't rise as much as I thought it would and it was a little dry. I think I might have overcooked it. I'll try it again and see if I can get it right.
Jason Harper
[email protected]This was my first time making a souffle and it turned out great! I was a little nervous at first, but the recipe was easy to follow and the souffle rose beautifully. It was so delicious and I will definitely be making it again.
Nizz Boss
[email protected]I've made this souffle several times and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and then just pop it in the oven when I'm ready to serve it.
Samuel Anteau
[email protected]This souffle was a hit! I made it for a dinner party and everyone raved about it. It was light and fluffy, with a perfect cheesy flavor. I will definitely be making this again.