Favorite Cheese and Potato Souffle

potato and cheese souffle

August 8th 2012By Chef Laura Frankel

This potato and cheese savory soufflé can be prepared in stages and even spread out over days. The potatoes can be cooked a day or two in advance of serving the soufflé. Everything can be assembled up to 3 hours before and cooked just before serving. My kids like the addition of crushed chili flakes to the soufflé. If you are not a fan, leave them out. Use whatever cheese you have in the house. The mix that my kids fell in love with is: cheddar, parmesan and camembert. You can use whatever cheese you want including goat cheese, bleu cheese and more. The only cheese that I would not recommend is mozzarella. The texture does not work well for soufflés.