Ingredients
3 Large Potatoes, Peeled And Diced |
4 Tablespoons Unsalted Butter |
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1/4 Cup All-purpose Flour |
1 Cup Whole Milk |
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4 Large Eggs, Separated |
1/4 Teaspoon Salt |
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1/4 Teaspoon Black Pepper |
1/4 Teaspoon Cream Of Tartar |
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1/2 Cup Grated Cheddar Cheese |
Step: 1 Preheat Your Oven To 375°f (190°c). Grease A 9-inch Baking Dish With Butter Or Cooking Spray. |
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Step: 2 Boil The Diced Potatoes In Salted Water Until They Are Fork-tender. Drain And Set Aside. |
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Step: 3 In A Medium Saucepan, Melt The Butter Over Medium Heat. Add The Flour And Whisk For 1-2 Minutes Until The Mixture Is Smooth. |
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Step: 4 Gradually Whisk In The Milk, Salt, And Black Pepper. Cook For 3-5 Minutes, Whisking Constantly, Until The Mixture Thickens. |
Step: 5 Remove The Saucepan From The Heat And Whisk In The Egg Yolks One At A Time Until The Mixture Is Smooth. |
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Step: 6 In A Separate Bowl, Beat The Egg Whites And Cream Of Tartar Until Stiff Peaks Form. |
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Step: 7 Gently Fold The Egg Whites Into The Potato Mixture. Pour The Mixture Into The Prepared Baking Dish. Sprinkle The Grated Cheddar Cheese On Top. |
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Step: 8 Bake For 20-25 Minutes, Until The Soufflé Is Puffed And Golden Brown. |
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Step: 9 Serve Immediately, Garnished With Chopped Parsley Or Chives If Desired. |
Enjoy Your Delicious Potato Soufflé For Breakfast!
Instructions
3 Large Potatoes, Peeled And Diced |
4 Tablespoons Unsalted Butter |
||
1/4 Cup All-purpose Flour |
1 Cup Whole Milk |
||
4 Large Eggs, Separated |
1/4 Teaspoon Salt |
||
|
1/4 Teaspoon Black Pepper |
1/4 Teaspoon Cream Of Tartar |
|
1/2 Cup Grated Cheddar Cheese |
Step: 1 Preheat Your Oven To 375°f (190°c). Grease A 9-inch Baking Dish With Butter Or Cooking Spray. |
|
Step: 2 Boil The Diced Potatoes In Salted Water Until They Are Fork-tender. Drain And Set Aside. |
|
Step: 3 In A Medium Saucepan, Melt The Butter Over Medium Heat. Add The Flour And Whisk For 1-2 Minutes Until The Mixture Is Smooth. |
|
|
Step: 4 Gradually Whisk In The Milk, Salt, And Black Pepper. Cook For 3-5 Minutes, Whisking Constantly, Until The Mixture Thickens. |
Step: 5 Remove The Saucepan From The Heat And Whisk In The Egg Yolks One At A Time Until The Mixture Is Smooth. |
|
Step: 6 In A Separate Bowl, Beat The Egg Whites And Cream Of Tartar Until Stiff Peaks Form. |
|
Step: 7 Gently Fold The Egg Whites Into The Potato Mixture. Pour The Mixture Into The Prepared Baking Dish. Sprinkle The Grated Cheddar Cheese On Top. |
|
Step: 8 Bake For 20-25 Minutes, Until The Soufflé Is Puffed And Golden Brown. |
|
Step: 9 Serve Immediately, Garnished With Chopped Parsley Or Chives If Desired. |
Enjoy Your Delicious Potato Soufflé For Breakfast!