Mommoms Potato Parmesan Souffle Recipes

POTATO SOUFFLE

Steps:

• Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
• In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
• Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
• Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

MOMMOM'S POTATO PARMESAN SOUFFLE

Steps:

• Prepare instant mashed potatoes according to package directions for 8 servings.
• While still hot, beat in egg yolks, one at a time, and mix in cheese.
• At this point, you can cover and let stand at room temperature a few hours.
• About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
• Fold beaten whites into potato mixture.
• Spoon into a 4-quart soufflé dish.
• Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

POTATO SOUFFLE

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
• Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
• Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
• Heat the milk in a small saucepan over low heat.
• In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
• In a stand mixer, whip the egg whites to stiff peaks.
• Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

POTATO SOUFFLE

Steps:

• Cook potatoes in salted water until tender. Drain and mash.
• Preheat oven to 350°F Butter a 6 cup souffle dish.
• Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
• Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
• Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

SWEET POTATO SOUFFLé

Steps:

• Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
• Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
• Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
• Spoon into prepared casserole.
• Bake 35 to 40 min. or until center is set and top is golden brown.