Easy Dinner Party Potato Souffle | Also Known as Pommes Souffle

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk reduces calories while adding a nutty flavor.

Microwave the russet potato until cooked, about 10 minutes, or wrap in aluminum foil and bake at 400°F for 30 minutes.

Cook garlic in butter for about 2 minutes until it has a nutty aroma.

Mash the cooked potato and mix in the cooked garlic, butter, and half-and-half.

Grate Gouda cheese and mix it into the potato mixture.

Separate the egg yolks and whites; add the yolks to the potato mixture.

Whip the egg whites until frothy, then gently fold them into the potato mixture without overmixing.

Butter the ramekins and optionally add breadcrumbs for texture.

Gently fill the ramekins with the mixture, being careful not to deflate the egg whites.

Top with a little Gouda cheese and garnish with chives.

Preheat the oven to 450°F and place the ramekins inside to bake for 15-17 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens