Potato Soufflé


  • 1 cup mashed potatoes
  • 3 Tbsp Heavy Cream
  • 3 Tbsp bread crumbs
  • 3 Tbsp Grated Parmesan Cheese
  • Salt and Pepper to taste


  • Preheat oven to 375 degrees
  • Butter a deep oval gratin dish, coat with bread crumbs.
  • In a large bowl, whisk together potatoes, egg yokes, heavy cream and parmesan cheese until well mixed. Add salt and pepper.
  • Place egg whites and a pinch of salt in a bowl and whip until the whites are stiff.
  • Fold the egg whites into the potato mixture. Place mixture in gratin dish.
  • Bake until puffy and golden, 35-40 minutes.
  • Sprinkle nutmeg on top and serve.
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