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Potato Soufflée


The Gourmandize Team

Potato Soufflée. Discover our recipe.

Rate this recipe 3/5 (163 Votes)


  • 8 potatoes Doréoc
  • 2 eggs
  • 3 tablespoons heavy cream
  • 1/4 stick of butter
  • 2/3 cup grated cheese
  • 2 sprigs fresh thyme


Servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Put the potatoes with their skins for 15 to 20 minutes in steam or in boiling salted water.

Preheat oven to 425 F

Step 2

Once cooked, cut a top off each potato then drain them carefully. Remove the flesh, keeping the peels intact. Mix the crushed flesh in a bowl with the egg yolks, cream, butter, cheese, the sprigs of thyme, salt and pepper.

Step 3

Whisk the egg whites until stiff, mix with the fill. Stuff potatoes with filling, put them in a baking dish 10 minutes in the oven preheated to 425F. The potatoes should swell slightly as soufflés. Serve hot.

Step 4

If you have a little extra potato mixture, put the rest to cook in buttered ramekins.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Potato Soufflée Potato Salad