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Potato - Cheese Souffle'

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  • Potato - Cheese Souffle'

    Potato - Cheese Souffle'



    4 Tbs of chopped onion
    3 Tbs of melted butter
    1 cup of milk
    2 Tbs of flour
    Salt and pepper
    2 eggs separated
    3 cups mashed potatoes
    1/2 cup Sour cream
    1 cup Shredded cheese - whatever flavor you like

    1. Brown the onion in butter, add flour and then milk.

    2. Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.

    3. Then fold in beaten egg whites.

    4. Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350ºF.

    Tips
    We sometimes add seafood or other chopped or shredded meat to these.

    If mix is too stiff, add in more sour cream. seems to work better than adding in more milk

    add in 2 more eggs for a fluffier souffle'

    If you leave out the eggs and flour, cook it the same way and it will be a casserole instead of a souffle'.

    I use the Ramekins. Take one of the cooked Ramekins, run a knife around the inside edges, then set a dinner plate upside down on the Ramekin, then holding them together turn them over and lift off the Ramekin.

    These cook great in a smoker, just allow a little extra time.
    Jim

  • #2
    Originally posted by BYBBQ View Post
    Potato - Cheese Souffle'



    4 Tbs of chopped onion
    3 Tbs of melted butter
    1 cup of milk
    2 Tbs of flour
    Salt and pepper
    2 eggs separated
    3 cups mashed potatoes
    1/2 cup Sour cream
    1 cup Shredded cheese - whatever flavor you like

    1. Brown the onion in butter, add flour and then milk.

    2. Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.

    3. Then fold in beaten egg whites.

    4. Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350ºF.

    Tips
    We sometimes add seafood or other chopped or shredded meat to these.

    If mix is too stiff, add in more sour cream. seems to work better than adding in more milk

    add in 2 more eggs for a fluffier souffle'

    If you leave out the eggs and flour, cook it the same way and it will be a casserole instead of a souffle'.

    I use the Ramekins. Take one of the cooked Ramekins, run a knife around the inside edges, then set a dinner plate upside down on the Ramekin, then holding them together turn them over and lift off the Ramekin.

    These cook great in a smoker, just allow a little extra time.
    You know me...I was thinking it would make a great grill recipe...

    On the list...
    Craig
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