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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
Place the potatoes in a large saucepan with enough salted water to cover and boil for about 30 minutes or until tender.
Drain and cool enough to handle, and peel the potatoes.
Place in a large bowl or mixer bowl and mash with fork.
Add the egg yolks and half-and-half and beat with a mixer until smooth.
Preheat oven to 400 degrees.
Heat 3 tablespoons of butter in a skillet and add onion and celery and saute for 3 minutes.
Stir in the potato mixture, cheese and salt and pepper to taste.
Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with remaining butter.
In a mixer bowl beat egg whites with a pinch of salt until stiff.
Fold in 1/3 of the egg whites into the potato mixture, then fold in the remaining whites.
Pour into the prepared dish, place dish on a baking sheet, and bake for 40-45 minutes, or until golden brown.