Potato Soufflé Recipe

Name: Potato Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baking potatoes, peeled and cubed; 6 tablespoons butter or margarine; 1/2 cup all-purpose flour; 2 cups milk; 3 tablespoons butter or margarine; 1 large onion, chopped; 4 egg yolks, lightly beaten; 1/2 cup freshly shredded Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon freshly grated nutmeg; 1 cup soft breadcrumbs (homemade; see Note), toasted; Garnish: fresh thyme

Servings: persons

2 pounds baking potatoes, peeled and cubed
6 tablespoons butter or margarine
1/2 cup all-purpose flour
2 cups milk
3 tablespoons butter or margarine
1 large onion, chopped
4 egg yolks, lightly beaten
1/2 cup freshly shredded Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1 cup soft breadcrumbs (homemade; see Note), toasted
Garnish: fresh thyme

1
["Cook potato in boiling salted water to cover 25 minutes or until tender; drain well. Return potato to pan; mash with a potato masher.", "Melt 6 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly. Remove from heat; cool.", "Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and saute 10 minutes or until tender and browned.", "Stir together mashed potato, onion, white sauce, beaten egg yolks, and next 4 ingredients. Mash with potato masher until smooth.", "Butter a 9"" x 3"" springform pan. Add 1/2 cup breadcrumbs, tilting to coat bottom and sides of pan. Freeze 1 minute to set crumbs. Spoon potato filling into pan. Top with remaining 1/2 cup breadcrumbs.", "Bake, uncovered, at 400u00b0 for 50 minutes or until set. Cool 15 minutes before removing sides of pan. Garnish, if desired. Serve warm.", "Note: Make fresh breadcrumbs easily by tearing a few pieces from a French baguette. Pulse bread in a food processor or mini chopper until you get coarse crumbs."]

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds baking potatoes, peeled and cubed, 6 tablespoons butter or margarine, 1/2 cup all-purpose flour, 2 cups milk, and more.

Yes, Potato Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions