Potato-Cheese Soufflé

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups mashed potatoes
  • ½ cup hot milk
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • ¾ cup grated sharp Cheddar cheese
  • 2 eggs, separated


  1. Preheat oven to moderate (350°F.).

  2. Mash the potatoes again until very smooth. Add the milk, salt, pepper, butter and onion and beat until fluffy. Stir in the cheese and add the beaten egg yolks. Beat the egg whites until they stand in soft peaks and carefully fold into potato mixture.

  3. Turn into an ungreased one-quart casserole and bake for about one hour, until well puffed and firm in the center. Serve at once.

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