THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
THREE-CHEESE POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
THREE-CHEESE SOUFFLE
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle.
- Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly.
- Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
- Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired.
THREE-CHEESE SOUFFLéS
With a double layer of goat's cheese and a coating of cream, these bistro-style bakes are authentically rich
Provided by Barney Desmazery
Categories Dinner, Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
- Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
- Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, gruyère and egg yolks until fully combined.
- In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
- Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
- Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
- Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
- When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.
Nutrition Facts : Calories 707 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
POTATO SOUFFLE
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
- In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
- Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
- Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
EASY POTATO SOUFFLé
Follow this Easy Potato Soufflé recipe for a simple holiday dish. The Easy Potato Soufflé gets its savory flavor from classic potato toppings cheese and sour cream.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Spray 2-qt. casserole with cooking spray; sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of casserole.
- Place potatoes in large bowl; beat with mixer until smooth. Stir in shredded cheese, sour cream, milk, egg yolks, remaining Parmesan and half the onions. Gently stir in egg whites; spoon into prepared casserole.
- Bake 40 to 45 min. or center is set and top is golden brown. Sprinkle with remaining onions.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 1 g, Protein 9 g
THREE-CHEESE POTATO SOUFFLE
Make and share this Three-Cheese Potato Souffle recipe from Food.com.
Provided by SmilinJenE
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients.
- Beat egg yolks; stir into potato mixture.
- In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
- Transfer to a 2 quart souffle dish coated with nonstick cooking spray.
- Bake, uncovered, at 375°F for 40-45 minutes or until golden.
- Serve immediately.
Nutrition Facts : Calories 134.6, Fat 3.9, SaturatedFat 1.9, Cholesterol 79.3, Sodium 607.4, Carbohydrate 14.8, Fiber 1.2, Sugar 2.7, Protein 9.7
POTATO "SOUFFLé"
Categories Egg Potato Side Bake Vegetarian Cream Cheese Sour Cream Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
- Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
DOUBLE-BAKED THREE-CHEESE SOUFFLéS
Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made in advance, even the day before. MAKE AHEAD: The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Wine: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.
Provided by NcMysteryShopper
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally.
- Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyère. Season with salt and white pepper.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.
- Bake the soufflés for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large heatproof platter or into individual gratin dishes.
- Preheat the oven to 400°. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.
Nutrition Facts : Calories 392.1, Fat 35.4, SaturatedFat 21.1, Cholesterol 282.3, Sodium 252.2, Carbohydrate 5.4, Fiber 0.1, Sugar 0.6, Protein 13.7
POTATO-CHEESE SOUFFLE
Provided by Molly O'Neill
Categories project, side dish
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
- In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 615 milligrams, Sugar 2 grams, TransFat 0 grams
EASY THREE-CHEESE SOUFFLé
Find out how easy soufflé can be with our Easy Three-Cheese Soufflé. This Easy Three-Cheese Soufflé is made with Parmesan, cream and cheddar cheeses.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spray 1-1/2-qt. soufflé dish with cooking spray; coat evenly with 1 Tbsp. Parmesan.
- Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 sec. or until smooth. Pour into large bowl.
- Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared soufflé dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1 inch from edge to form "top hat."
- Bake 35 min. or until top is puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 255 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
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FAVORITE CHEESE AND POTATO SOUFFLE - JAMIE GELLER
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- Brush the inside of a large soufflé (32 ounce) with 1 1/2 tablespoons of softened butter all the way to the top of the ramekin. Sprinkle the buttered surface evenly with bread crumbs all the way to the top. (or break it up into different sized ramekins as needed)
- Preheat the oven to 375F. In a large saucepan over medium heat, sauté the shallots and garlic in the remaining butter until they turn translucent and tender. Add the crushed red chilies if using and continue to cook for another 2 minutes. Add the flour to the shallots and garlic. Cook the flour, whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Add the potatoes and cheese and mix until the cheese is melted through about 3 minutes.
- Whisk ½ cup of the hot potato mixture into the egg yolks, and then add the egg yolk mixture back into the hot potatoes, stirring to completely incorporate. Stir in the chives.
- Beat the egg whites on high speed until stiff but still moist and shiny peaks form. Stir one-third of the egg whites into the potatoes, and then fold the remaining egg whites into the mixture.
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