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Potato and Feta Cheese Souffle

This recipe is the perfect combination for a dish, if your after that Greek familiar taste, with the additional of salty Feta cheese.
Course Side
Cuisine California Greek
Keyword feta, Greek, souffle
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 4 medium potatoes
  • 4 eggs, separated
  • 3/4 cup half-and-half
  • 5 tablespoons butter
  • 1 small onion, minced
  • 1 celery rib, minced
  • 1 cup finely crumbled feta cheese
  • salt and pepper

Instructions

  1. Place the potatoes in a large saucepan with enough salted water to cover and boil for about 30 minutes or until tender.
  2. Drain and cool enough to handle, and peel the potatoes.
  3. Place in a large bowl or mixer bowl and mash with fork.
  4. Add the egg yolks and half-and-half and beat with a mixer until smooth.
  5. Preheat oven to 400 degrees.
  6. Heat 3 tablespoons of butter in a skillet and add onion and celery and saute for 3 minutes.
  7. Stir in the potato mixture, cheese and salt and pepper to taste.

  8. Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with remaining butter.
  9. In a mixer bowl beat egg whites with a pinch of salt until stiff.
  10. Fold in 1/3 of the egg whites into the potato mixture, then fold in the remaining whites.
  11. Pour into the prepared dish, place dish on a baking sheet, and bake for 40-45 minutes, or until golden brown.