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Potato Soufflé

Easy Potato Soufflé

  • Total Time: 1:00
  • Yield: 8 1x

Ingredients

Units Scale
  • 2 lbs cut Russet Potatoes
  • 3 eggs, separated
  • 3 Tbsp. Grated Parmesan Cheese, divided
  • 1 cup Shredded Three Cheese
  • 1/2 cup Sour Cream
  • 1/2 cup milk
  • 2 green onions, sliced, divided

Instructions

  1. Heat oven to 375ºF.
  2. Boil potatoes until tender. Do not mash.
  3. Meanwhile, beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Spray 2-qt. casserole with cooking spray; sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of casserole.
  4. Place potatoes in large bowl; beat with mixer until smooth. Stir in shredded cheese, sour cream, milk, egg yolks, remaining Parmesan and half the onions. Gently stir in egg whites; spoon into prepared casserole.
  5. Bake 40 to 45 min. or center is set and top is golden brown. Sprinkle with remaining onions.

Find it online: https://goingmywayz.com/easy-potato-souffle/