Potato Souffle With Garlic Scapes – a delicious recipe with potatoes, eggs, manchego cheese, oil, butter, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 Celsius.
2
Rub the potatoes all over with oil and sprinkle with salt. Place into a baking pan and bake for approximately 1 hour.
3
Saute the scapes in a little oil until softened. Set aside.
4
Separate the eggs and set aside in the refrigerator.
5
REmove the potatoes from the oven and let cool enough to handle. Cut into halves and remove the flesh. Fluff with a fork and set aside the skins.
6
Preheat the oven to 200 Celsius.
7
Beat the egg yolks slightly and add to the potato. Stir in the butter, cheese, and scapes. Salt and pepper to taste.
8
Beat the whites with a pinch of salt to form peaks and fold into the potato.
9
Fill the skins with the potoat mixture up to the top. Place the remaining puree into a greased souffle pan sprinkled with bread crumbs.
10
Sprinkle the potatoes and the souffle with cheese and bake for 15-20 minutes. Remove from oven and serve.
457
kcal
Calories
29
g
Fat
27
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 potatoes, 4 eggs, 1 cup manchego cheese grated, 1 tablespoon oil, and more.
Yes, Potato Souffle With Garlic Scapes 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.
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