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BYBBQ
03-25-2010, 10:17 PM
Potato - Cheese Souffle' or Casserole

http://i163.photobucket.com/albums/t299/jsdesign1/100_0842Custom.jpg


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbs chopped onion
3 Tbs melted butter
1 cup milk
2 Tbs flour
Salt and pepper
2 eggs separated
3 cups mashed potatoes
1/2 cup Sour cream
1 cup Shredded cheese - whatever flavor you like

1. Brown the onion in butter, add flour and then milk.

2. Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.

3. Then fold in beaten egg whites.

4. Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350F.


Cooking Tip: If mix is too stiff, add in more sour cream. seems to work
better than adding in more milk

Cooking Tip: add in 2 more eggs for a fluffier souffle'

Cooking Tip: If you leave out the eggs and flour, cook it the same way and
it will be a casserole instead of a souffle'.

Cooking Tip: I use the Ramekins. Take one of the cooked Ramekins, run a
knife around the inside edges, then set a dinner plate upside down on the
Ramekin, then holding them together turn them over and lift off the Ramekin.

Cooking Tip: These cook great in a smoker, just allow a little extra time.

Cooking Tip: This is the basic recipe that I use. I sometimes add different meats ( ham, beef, pulled pork, etc ) or seafood ( crab meat, shrimp, clams, etc ) to the recipe. We like the seafood ones the best.


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Vermin99
03-26-2010, 08:09 AM
Another keeper, Thanks for this recipe too.

PigCicles
03-26-2010, 02:31 PM
Nice recipe and thanks for adding the tips too. :thumbs up:

SmokyOkie
03-26-2010, 09:58 PM
Potato - Cheese Souffle' or Casserole

http://i163.photobucket.com/albums/t299/jsdesign1/100_0842Custom.jpg


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbs chopped onion
3 Tbs melted butter
1 cup milk
2 Tbs flour
Salt and pepper
2 eggs separated
3 cups mashed potatoes
1/2 cup Sour cream
1 cup Shredded cheese - whatever flavor you like

1. Brown the onion in butter, add flour and then milk.

2. Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.

3. Then fold in beaten egg whites.

4. Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350F.


Cooking Tip: If mix is too stiff, add in more sour cream. seems to work
better than adding in more milk

Cooking Tip: add in 2 more eggs for a fluffier souffle'

Cooking Tip: If you leave out the eggs and flour, cook it the same way and
it will be a casserole instead of a souffle'.

Cooking Tip: I use the Ramekins. Take one of the cooked Ramekins, run a
knife around the inside edges, then set a dinner plate upside down on the
Ramekin, then holding them together turn them over and lift off the Ramekin.

Cooking Tip: These cook great in a smoker, just allow a little extra time.


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Thanx Jim. copied, pasted and saved!

Have you ever frozen left over smashed taters and saved them for this application? If so, how did they do?

Kurtsara1800
03-27-2010, 09:16 PM
Potato - Cheese Souffle' or Casserole


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbs chopped onion
3 Tbs melted butter
1 cup milk
2 Tbs flour
Salt and pepper
2 eggs separated
3 cups mashed potatoes
1/2 cup Sour cream
1 cup Shredded cheese - whatever flavor you like

1. Brown the onion in butter, add flour and then milk.

2. Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.

3. Then fold in beaten egg whites.

4. Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350F.


Cooking Tip: If mix is too stiff, add in more sour cream. seems to work
better than adding in more milk

Cooking Tip: add in 2 more eggs for a fluffier souffle'

Cooking Tip: If you leave out the eggs and flour, cook it the same way and
it will be a casserole instead of a souffle'.

Cooking Tip: I use the Ramekins. Take one of the cooked Ramekins, run a
knife around the inside edges, then set a dinner plate upside down on the
Ramekin, then holding them together turn them over and lift off the Ramekin.

Cooking Tip: These cook great in a smoker, just allow a little extra time.


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very good but we almost made a mistake, It pays to read the recipe first

BYBBQ
03-28-2010, 05:46 AM
Thanx Jim. copied, pasted and saved!

Have you ever frozen left over smashed taters and saved them for this application? If so, how did they do?

Tim, I've never tried doing that, but I would guess it would work. I think you would have to add a little extra milk (1-2 tablespoons ) to the thawed taters because freezing removes some of the moisture from frozen items.
We usually use frozen smashed taters for potato pancakes and I have to add a little extra milk or the taters are too stiff.


very good but we almost made a mistake, It pays to read the recipe first

Glad you liked them.