Name: Cheesy Potato Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold Potatoes; 8 oz Cream Cheese (full fat); 1 cup Cottage Cheese (blended); 4 tbsp Butter (melted or softened); 2 Eggs; 2 tbsp Chives (chopped); Salt

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The aroma of a freshly baked Cheesy Potato Soufflé wafts through the air, mingling with memories of cozy family gatherings and warm laughter echoing around the kitchen. In every bite, you’ll find a creamy cloud of flavor that melts in your mouth, a comforting embrace of tender potatoes, rich cream cheese, and fragrant chives. Golden-brown on the top, fluffy on the inside: this dish isn’t just food; it’s pure nostalgia.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Potato Soufflé
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Potato Soufflé

I still remember the first time I tasted a soufflé at my aunt’s holiday dinner, captivated by their lightness combined with the heartiness of the potatoes. This Cheesy Potato Soufflé is the ultimate comfort for chilly evenings or festive feasts, guaranteed to impress your guests or simply make your family feel loved. You’ll want to gather your loved ones around and share this delightful dish. So roll up your sleeves, and let’s scoop up some cheesy goodness together!

Why You’ll Love This Recipe

Simple & Quick: Even if you’re short on time, you can whip this soufflé up in just under an hour.
Irresistible Flavor: The luscious cream cheese and cottage cheese blend with the potatoes for a savory flavor that’s hard to resist.
Eye-Catching Appeal: With its golden top and bubbly edges, this dish looks as amazing as it tastes.
Flexible Serving: It’s perfect for breakfast, brunch, or as a side dish for holidays and gatherings.
Diet-Friendly Options: With easy adaptations, you can make it gluten-free or even dairy-free!

Ingredients You’ll Need

2 lbs Yukon Gold Potatoes: These potatoes are creamy and hold their shape well, giving your soufflé the perfect texture. If you can’t find Yukon Gold, Maris Piper also works great.
8 oz Cream Cheese (full fat): Choose an herbed flavor like garlic or chive for an extra zing, or stick with plain for a more traditional touch.
1 cup Cottage Cheese (blended): Full fat cottage cheese adds creaminess without overwhelming the soufflé. Blend it for a smoother texture.
4 tbsp Butter (melted or softened): Butter enhances richness and flavor. It’s essential for both the mixture and greasing the baking dish to prevent sticking.
2 Eggs: These create the soufflé’s characteristic light and airy texture. Room temperature eggs incorporate smoothly into the mixture.
2 tbsp Chives (chopped): Fresh chives give a burst of flavor and beautiful green color; plus, they add a lovely onion-like note.
Salt: A simple seasoning to taste that elevates all the flavors.

How to Make Cheesy Potato Soufflé

Preheat and Prepare: Begin by preheating your oven to 350°F. Peel and chop the potatoes into quarters and place them in a large pot of salted water. Cook until they are tender, which should take about 15-20 minutes. Once done, drain the potatoes and let them steam for a few minutes to remove excessive moisture. This step is essential to keeping your **Cheesy Potato Soufflé** from becoming soggy!

Mix the Cheesy Base: While the potatoes cool down a little, grab a large mixing bowl. Whip together the cream cheese, blended cottage cheese, and 2 tablespoons of melted butter until everything is smooth and well combined. Add the eggs one at a time, continuing to whip until the mixture is fluffy. The creamy texture here is what will make your soufflé melt in your mouth.

Mash and Combine: Now it’s time to mash those potatoes! Use a potato masher until they are creamy but still have a little bit of texture. Stir in the freshly chopped chives, then fold in the mashed potatoes into the creamy cheese mixture. This blending ensures that every bite has the perfect mix of flavors. Don’t forget to add salt to taste! It elevates the entire dish.

Transfer and Bake: Pour the mixture into a well-buttered 9×13 inch baking dish and smooth it out evenly using a spatula. Drizzle the remaining 2 tablespoons of melted butter over the top for that tempting golden finish. Bake your soufflé uncovered in the preheated oven for about 30 minutes, or until the top turns a delightful golden brown and the soufflé puffs up just a touch. You’ll know it’s done when it’s fragrant and slightly bubbling around the edges.

Storing & Reheating

This Cheesy Potato Soufflé can be stored in an airtight container at room temperature for up to two hours. To enjoy later, refrigerate it for up to 3 days—just make sure to use a sealed container to keep it fresh. If you want to take it a step further, you can freeze it for up to three months; simply wrap it tightly in plastic wrap before placing it in a freezer-safe container. When you’re ready to enjoy, reheat it in the oven at 350°F for about 15-20 minutes, or until warmed through. The texture may change slightly, but a little added cheese on top before reheating can help bring back that creamy goodness!

Chef’s Helpful Tips

Prevent Sogginess: Make sure to drain the potatoes thoroughly and let them steam dry after boiling.
Room Temperature Eggs: Bringing eggs to room temperature helps them mix in better and makes for a fluffier soufflé.
Texture Troubleshooting: If your mixture feels too dense, a splash of milk can help lighten it when blending.
Flavor Boost: Consider adding finely shredded cheese such as cheddar or mozzarella for an extra layer of cheesy goodness.
Make-ahead Option: You can prepare the mixture a day in advance, covering it tightly in the fridge. When you’re ready, pop it in the oven for a warm, quick dish.

Every spoonful of this Cheesy Potato Soufflé brings warmth and happiness that echoes the best moments shared with family and friends. Whether you’re introducing this dish to your holiday spread or using it as a cozy weeknight dinner base, it promises to be a hit. Experimenting with flavors and textures makes cooking so enjoyable!

Let yourself enjoy the delightful creaminess and the melt-in-your-mouth experience of each bite; there’s nothing quite like it. So gather your ingredients, share some laughs in the kitchen, and savor your delicious results!

Recipe FAQs

Can I make this soufflé ahead of time?

Yes, you can prepare the cheesy mixture the day before and store it in the fridge. Just remember to bring it back to room temperature before baking. This saves you time and allows the flavors to meld beautifully.

What can I serve with my Cheesy Potato Soufflé?

This soufflé makes a perfect accompaniment to roasted meats, salads, or on its own as a comforting main dish. Pair it with a light green salad for a balanced meal or serve it alongside your holiday turkey.

Can I freeze Cheesy Potato Soufflé?

Absolutely! Just make sure you wrap it tightly in plastic wrap and store it in an airtight container. It should keep well for up to three months. When you’re ready to eat, reheat it to bring back its creamy texture.

How can I vary the flavors in this recipe?

Feel free to mix in your favorite herbs, spices, or even roasted vegetables. Adding ingredients like cooked bacon, caramelized onions, or different cheeses can create delightful variations, perfect for tailoring to your taste!

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Cheesy Potato Soufflé

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

This Cheesy Potato Soufflé combines creamy potatoes and rich cheeses into a warm, inviting dish that’s perfect for sharing during cozy dinners or festive gatherings.

Instructions

Preheat oven to 350°F. Peel and chop potatoes; cook in salted water until tender (15-20 mins). Drain and let steam dry.
In a mixing bowl, blend cream cheese, cottage cheese, and 2 tbsp melted butter until smooth. Add eggs one at a time and whip until fluffy.
Mash the potatoes, stir in chives, and fold into the creamy mixture. Season with salt to taste.
Transfer to a buttered 9×13 inch baking dish. Drizzle with remaining melted butter and bake for 30 minutes until golden brown and puffy.