Potato, Cheese and Shallot Soufflé


Perhaps I am taking the potato route too far this week but recently we accidentally purchased two 5 kilo bags of potatoes! So, time to get busy checking out the potato recipes.
I love this recipe because it is so easy, it is yummy, and it looks impressive when you take it out of the oven. I like that!
Serves 4
5 medium boiling potatoes
6 -8 slices of Emmental or other good melting cheese
1/2 cup milk
3 eggs, separated
50 g butter
227 g chopped shallots. (You can add a bit more or less if you want).


1. Peel, dice and boil the potatoes for 25 minutes, or until soft.

2. Rinse the potatoes. Add the milk and mash them. Mix well.

3. Add the 3 egg yokes, salt, pepper,leeks and butter. Mix well.

4. Beat the egg yokes in a bowl until light and fluffy. Add to the potatoes and mix.

Preheat oven to 180°

Grease a casserole dish. Pour in half of the potato mixture and spread evenly. Spread the cheese slices over and then cover them with the other half of the potato mixture.

Bake for 20 minutes if using a wide dish. My dish was deeper so it took about 35 minutes. Let the top brown a bit because it improves the flavour. Don’t serve immediately. Wait about 5 or ten minutes so that it is easier to slice and takes its shape. The texture is smooth and it tastes fab!

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4 thoughts on “Potato, Cheese and Shallot Soufflé

    1. Thank you, Lety! No it doesn’t because it is not airy or fluffy like you imagine a soufflé to be. It rises and has a smooth texture. I found that when I let it sit, it looked better! 😉

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