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Potato soufflé with cheese

Potato soufflé with cheese

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I like potatoes madly ... not a day goes by that I don't make them in any possible combination ... today I did it this morning in this way, I didn't know what was going to come out ... I saw then ... they were good, although I didn't make them in the oven, I was lazy to turn on the oven because it was small, so I used the microwave ... not the same but they were still good ... .

  • 4-6 suitable potatoes
  • 2 eggs
  • cheese (I used mozzarella and parmesan cheese)
  • salt, pepper, oregano
  • a little bit of oil
  • sour cream about 2 lg
  • ham slices (optional)

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Potato souffle with cheese:

Boil the potatoes in their skins, then peel them and grate them on the apple.

I used small single baking trays for baking: put a little oil in the tray, put a layer of potatoes, season to taste and then put slices of mozzarella (or whatever cheese you have), cover with a slice of ham and on top another layer of potatoes. sprinkle with grated Parmesan cheese and then put it in the oven for 5-6 minutes. take it out, put it on top of the thin cream with a little grated Parmesan milk and codices and put it back in the oven to catch a little of the sauce on top.

It's good with tomatoes.

Cheese puff

We used to think that a soufflé is a kind of touchstone in the kitchen. Although it requires a bit of attention, I assure you that is not the case. A soufflé can be prepared, from the beginning until you put it on the table, in a maximum of 30 minutes. Souls can be sweet & # 8211 as it is the wonderful chocolate soufflé or the blackberry one & # 8211 or salty. Today I offer you a salty version, the soufflé with cheese. It can be served for a sumptuous breakfast (weekend breakfast, for example, when you want to feel pampered) or, as well, can be served as an aperitif, before an elegant menu.

As for me, for the first time I tasted this soufflé with cheese prepared by a master, who had the generosity to share it with me. It's about Rareș Dinu, a talented and passionate pastry chef. If you follow his Facebook page. you will discover a lot of inspiration.

With a click on the picture below you can also access Leerdamer cheese soufflé recipe, another salty and very tasty option.

Romanian soufflé with potatoes and sausages

If you fell in love with soufflés, you should try this one too. It is a dish that you can easily prepare and can fill the plates in the morning and in the evening.

Fry the sausages in 2 tablespoons of oil until golden brown. Remove them on a paper napkin to absorb excess oil.

Boil the potatoes (cut into cubes) in salted water for 8-10 minutes until slightly softened. Let them drain well in a strainer.

In a 23 x 30 cm tray, greased with oil, place the bread cubes at the base, then the sausages cut into small pieces, the diced potatoes and grated Cheddar cheese.

In a bowl, beat the egg, milk, mustard and sour cream. Pour over potatoes and sausages.

Bake in the preheated oven at 200C / gas stage 5 for 40 minutes until golden brown.

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Recipe of the day: Cheese soufflé with mashed potatoes

Cheese soufflé with mashed potatoes from: mashed potatoes, green onions, egg, milk, blue cheese, bread, parsley, butter.

Cheese soufflé with mashed potatoes


  • 3 cups mashed potatoes
  • 2 green onions, chopped
  • 1 or
  • 1/3 cup milk
  • 240 gr blue cheese, crushed
  • 2 slices of bread
  • 1/4 cup fresh parsley
  • 1 tablespoon butter, cut into small cubes
  • 1 tablespoon blue cheese for topping

Method of preparation:

Preheat the oven to 160C. Grease a pan with oil.

In a large bowl combine mashed potatoes, green onions, egg, milk and blue cheese.

Mix well. Transfer to a saucepan and smooth.

Put the bread, parsley and butter in a blender and mix.

Add to the pan and sprinkle with the rest of the blue cheese.

Bake for 20-25 minutes.

Serve hot.

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(5 points / total votes: 15)

Simona-Adina Hotea 6 years ago - 3 December 2011 11:39

Re: Potatoes au gratin with goat cheese

Sar'mana for ideas, it will be dinner tonight.
Oh, sure, with a chicken grill next to it, so everyone can be at peace.

Janina 5 years ago - 29 April 2012 17:31

Re: Potatoes au gratin with goat cheese

Now all I put them in the oven, I can't wait to see what comes out.

Liliana Balan 5 years ago - 10 May 2012 11:19

Re: Potatoes au gratin with goat cheese

Hi Ioana, please tell me how are the potatoes? how do i know them thank you..

Ioana 5 years ago - 10 May 2012 11:50

Re: Potatoes au gratin with goat cheese

the easiest way is to peel a potato and cut it into cubes. if you have white marks on the knife (you will feel a slightly floury thing on your hands, as if you were writing with chalk) then they are floury. if no traces remain or the traces are weak then they are not floury.
or you can buy from the supermarket potatoes that say "for puree and baking", they are definitely a flour.

Liliana Balan 5 years ago - 10 May 2012 19:42

Re: Potatoes au gratin with goat cheese

Isabela 5 years ago - 27 May 2012 14:04

Re: Potatoes au gratin with goat cheese

Ioana, please tell me where you found the matured goat cheese in CJ. I've been looking for some time and I haven't been able to find it anywhere. Thank you very much!

Ioana 5 years ago - 28 May 2012 09:00

Re: Potatoes au gratin with goat cheese

at Cora, the district with "shed" cheese (where are the ladies who portion the cheese). it is very good!

Evelina Spiridon 5 years ago - 24 November 2012 21:11

Re: Potatoes au gratin with goat cheese

I also put some corn and dill grains

dani 3 years ago - 8 May 2014 14:46

Re: Potatoes au gratin with goat cheese

where the goat cheese is, I don't understand.

Ioana 3 years ago - 8 May 2014 14:49

Re: Potatoes au gratin with goat cheese

line 3 of the ingredients and point 3 of the instructions

Vasile Sgorcea 3 years ago - 12 September 2014 16:55

Re: Potatoes au gratin with goat cheese

Floury or "pork" potatoes are white, and red potatoes are "soap". This is how they are recognized on the market and under these names the peasants know them.
The recipe is great. Thank you !

Ioana 3 years ago - 12 September 2014 19:21

Re: Potatoes au gratin with goat cheese

the white ones are both floury and non-floury. I already recognize my grandmother's by the shape and color of the shell (the floury ones are yellower), but in the market it's harder just by looking at them.

dorina 2 years ago - 20 June 2015 13:21

Re: Potatoes au gratin with goat cheese

I replaced the cream with 3% yogurt. DELICIOUS. little said
thanks, Ioana

Potato souffle with Maasdam cheese

Wash the potatoes and boil them whole in their skins. Leave it until the fork enters them easily, then clean it and leave it to cool. It is crushed with your hands (if you want a finer texture you can care about them).

Beat the 4 eggs with a whisk. Add sour cream, grated cheese, potatoes and salt to taste. Mix well and place the composition in a heat-resistant silicone bowl (if using a metal or glass tray, line it with baking paper or butter and breadcrumbs).

Place the dish in the preheated oven over medium heat (180 degrees) for about 45 minutes (until nicely browned). Leave to cool in the bowl and then portion.

The soufflé is slightly soft in texture (you can put the composition in smaller pots and serve individually if you wish).

Maasdam cheese has an Emmental-like taste and Gouda-like texture.