This soufflé isn't as light as others; itʼs more like a potato puff. Serve it with a fruit salad for a nice lunch.
Serves: 4Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 2 medium Yukon Gold potatoes
- 1 Tbsp. olive oil
- ⅛ tsp. ground nutmeg
- ¼ tsp. onion salt
- ⅛ tsp. cayenne pepper
- ⅓ cup fat-free half-and-half
- ¼ cup grated Parmesan cheese
- 4 egg whites
- ¼ tsp. cream of tartar
- Preheat oven to 450°F. Peel and thinly slice potatoes, adding to a pot of cold water as you work. Bring potatoes to a boil over high heat, reduce heat, and simmer until tender, about 12–15 minutes.
- Drain potatoes and return to hot pot; shake for 1 minute. Add olive oil, nutmeg, salt, and pepper and mash until smooth. Beat in the half-and-half and Parmesan.
- In large bowl, combine egg whites with cream of tartar and beat until stiff peaks form. Stir a dollop of the egg whites into the potato mixture and stir. Then fold in remaining egg whites.
- Spray the bottom of a 2-quart casserole with nonstick cooking spray. Spoon potato mixture into casserole. Bake for 20 minutes, then reduce heat to 375°F and bake for another 12–17 minutes or until soufflé is golden brown and puffed.