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Almost Homemade Potato Souffle Sandra Lee Recipe Recipe

Ingredients

How to make it

  • Preheat oven to 350
  • Butter bottom and sides of 1 1/2 quart souffle dish
  • Add Parmesan to dish and roll to coat, set aside
  • In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper, set aside
  • In another medium bowl, use electric mixer to beat the egg white utnil stiff peaks form, be careful not to overbeat
  • Stir 1/3 of egg whites into potato mixture
  • Gently fold in remaining egg whites until just incorporated
  • Transfer to prepared souffle dish
  • bake for 60 to 65 minutes, until puffy and golden brown
  • Serve immediately

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The Cook

iwannabachef Placentia, CA

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