Cheese and Potato Souffle

Cheese and Potato Souffle

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Servings: 4
Calories: 332


  • 1 1/2 lb potatoes boiled
  • 5 oz cheese grated
  • 3 medium eggs separated
  • 1 oz softened butter
  • 2 tbsp milk
  • 1 tsp ready made English mustard
  • Pinch of salt
  • 1 level tsp cayenne pepper


  • Put the cooked potatoes through a vegetable mouli or ricer.
  • Beat in the cheese, egg yolks, butter, milk and mustard.
  • Whisk the egg whites until stiff and carefully fold into the potato mixture, season with salt and cayenne pepper, then gently pour into a well buttered souffle dish.
  • Cook in the oven Gas mark 7, 425°F (220°C) for 40 minutes.
  • Resist the temptation to open the oven door before the cooking time is up.
  • Serve immediately.
Calories: 332 kcal
Carbohydrates: 31 g
Protein: 17 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 162 mg
Sodium: 302 mg
Potassium: 827 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 749 IU
Vitamin C: 34 mg
Calcium: 312 mg
Iron: 2 mg
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