Print
Description
This Cheesy Potato Soufflé combines creamy potatoes and cheese for a delightful dish. It’s easy to prepare and perfect for any occasion, bursting with irresistible flavors.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes
- 8 oz Cream Cheese
- 1 cup Cottage Cheese
- 4 tbsp Butter
- 2 Eggs
- 2 tbsp Chives
- Salt
Instructions
- Preheat the oven to 350°F.
- Peel and chop the Yukon Gold potatoes, then boil in salted water until tender (15-20 minutes). Drain and let dry.
- In a bowl, whip together cream cheese, cottage cheese, and melted butter until smooth. Mix in eggs until combined.
- Mash the potatoes until smooth, fold into the cheese mixture along with chopped chives and salt.
- Transfer to a buttered 9×13 inch baking dish, top with remaining melted butter, and bake for 30 minutes until golden.
Notes
Use room temperature eggs for a lighter soufflé.
Do not overmix the potato mixture after combining with cheeses to keep the texture airy.
This dish can be prepared a day ahead and baked just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
