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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Potato - Cheese Souffle' or Casserole

    We make these all the time. They are easy to make and go with just about anything.



    The recipe below has both versions in it for making it a casserole or a Souffle'.

    Potato - Cheese Souffle' or Casserole


    4 Tbs of chopped onion
    3 Tbs of melted butter
    1 cup of milk
    2 Tbs of 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 Tips

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

    add in 2 more eggs for a fluffier souffle'

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

    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.

    These cook great in a smoker, just allow a little extra time.
    Jim

  2. #2
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Dynomite, sounds luscious!!!!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  3. #3
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Got this one copied for future (very near) use! Thanks!

  4. #4
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by BYBBQ View Post
    These cook great in a smoker, just allow a little extra time.
    Jim is that how you cooked the one pictured? If so how much extra time?
    MEMBER: BERGIE BBQ team 2011, 2012.




  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by Chargrilled View Post
    Jim is that how you cooked the one pictured? If so how much extra time?
    If doing them in the smoker ( unless you're cooking at 350* ) they might take 5 - 10 minutes longer. On the grill cooking indirect, maybe 4-5 minutes. A lot of it you have to do by sight. If doing this as a Souffle', watch for the top melting and when it's done puffing up. The casserole ( I like these the best ) you just have to be sure the cheese is melted and the inside is hot (think of them as a twice baked potato in a Ramekin ).
    Jim

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks good Jim,
    The shrimp and steak don't look too shabby either!

    I like your idea of using the ramekins.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    SmokyOkie Guest

    Default

    I like the ramekin idea for individual servings. Thanx for the recipe and the tip!

    Hey wonder if you used emmenthaler or gruyere and added a little nutmeg, ar what about a good generous helping of Maytag Bleu?

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by SmokyOkie View Post
    I like the ramekin idea for individual servings. Thanx for the recipe and the tip!

    Hey wonder if you used emmenthaler or gruyere and added a little nutmeg, ar what about a good generous helping of Maytag Bleu?
    Just about any cheese will work. So go with what you like. We mix crab or other seafood in these all the time.

    Another one I like is to add chopped brisket or pulled pork and use hot pepper cheese.
    Jim

  9. #9
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Ahhhh BYBBQ, thank you very much and after seeing the recipe, you bet they are good. Very high on my try list.

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