SOFT AND SAVORY POTATO SOUFFLÉ Today I’m talking about a delicious recipe, which you can also prepare in advance and, if any is left over, it’s perhaps even better the next day! Yes, we’re talking about potato soufflé, a rich, unique dish that also allows us to use up leftover cold cuts and cheeses that we often have in the fridge. For this recipe, I used mozzarella and salami, but feel free to get creative, adding all the cold cuts you prefer or need to use up, and the same goes for cheeses. But I won’t go on any longer, and I invite you to follow me into the kitchen, let’s prepare the soft and savory potato soufflé together!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 710.71 (Kcal)
- Carbohydrates 53.65 (g) of which sugars 5.23 (g)
- Proteins 35.74 (g)
- Fat 39.76 (g) of which saturated 23.35 (g)of which unsaturated 15.78 (g)
- Fibers 5.71 (g)
- Sodium 1,134.17 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a soft potato soufflé for 4 people
- 2.2 lbs potatoes
- 1 egg
- 3.5 tbsp butter (melted, lukewarm)
- 2.8 oz grated parmesan cheese
- 7 oz milk
- to taste salt
- to taste pepper
- to taste breadcrumbs
- 2.8 oz salami
- 8.8 oz mozzarella
Useful tools for preparing the soft and savory potato soufflé
- 1 Mold
- 1 Potato Ricer
Preparation of the soft and savory potato soufflé
The first step to prepare the potato soufflé is to boil the tubers. We can boil the potatoes in plenty of slightly salted water (first washing them well) and let them cook for about 15 minutes, checking if they are cooked by piercing the center with a fork; we can also cook them in the microwave, since discovering this method, I can’t do without it anymore. Simply wash the potatoes, pierce them in several places with a fork, and place them in a mold without overlapping them. Cover with microwave-safe plastic wrap, make small holes, and cook on 800W power for exactly 13 minutes. Once out of the oven, gently lift the plastic wrap (be careful not to burn yourself on steam release) and you can mash them directly.
Once the potatoes are mashed, let them rest a little, just enough time to cool down. In the meantime, put the butter in a small saucepan and melt it, then set aside and let it cool.
In the bowl where we mashed the potatoes, add the egg and start mixing with your hands. Once the egg is incorporated, add the grated parmesan, melted butter, and enough milk to achieve a puree-like consistency.
Only at the end do we adjust the salt and pepper (so you’ll have a clear idea of the saltiness of your potatoes) and focus on the filling.
Cut the salami into strips and if using other cold cuts, cut them into small pieces. The same goes for mozzarella or other cheeses you decide to use, and then add everything to the freshly prepared potato mixture.
Lightly butter a soufflé dish, sprinkle it with breadcrumbs, and pour in the mixture of potatoes, cold cuts, and cheeses. Level it well and sprinkle the surface with breadcrumbs and pats of butter.
Bake in a static oven at 375°F for about 20/25 minutes (until a golden crust forms on the surface) or in the microwave on combined mode for about 13 minutes.
A tip: do not serve the soft and savory potato soufflé right out of the oven… let it rest a bit and serve it lukewarm, this way you can better appreciate all the flavors!
Frequently Asked Questions
In this section, you’ll find answers to the most frequently asked questions from my readers. If you don’t find what you’re looking for here, feel free to write to me!
I’m lactose intolerant… what can I do?
In my case, to meet the needs of my younger daughter, I used lactose-free milk, mozzarella, and butter.
How do I store the soft and savory potato soufflé?
In the fridge, covered with aluminum foil (not in contact) for a maximum of two days. When it’s time to consume it, just heat it a little.
What cold cuts can I use?
Any cold cuts will do, even better if cut into strips or cubes, so unleash your creativity with speck, salami, mortadella, and whatever you have!
Which cheeses can I use?
Any cheeses you prefer or need to use up. For mozzarella, it is crucial that it is not too fresh or watery; in that case, let it drain a bit.
