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Healthy Recipes: Potato Souffle


You can feel good about serving this healthier potato side dish on your dinner table.



3 each            Eggs, whites only

½ teaspoon   Butter, unsalted, melted

¼ cup            Panko bread crumbs

4 cups            Potatoes, mashed

1 cup              Gruyere cheese, grated

1 teaspoon    Thyme, fresh, chopped

½ teaspoon   Salt and pepper mixed

1 ½ Tbsp        Cornstarch

1 1/3 cups      Skim milk



  • Preheat oven to 400 degrees.
  • Lightly spray 4- 8 ounce ramekins with non-stick pan spray.
  • Sprinkle the ramekins with the bread crumbs
  • Place the ramekins on a baking sheet
  • In medium sauté pan, add butter, and mashed potatoes, and seasonings.
  • Then add skim milk, and corn starch slurry (cornstarch and cold water)
  • Bring to light boil over medium heat while whisking frequently.
  • Reduce heat, and stir in gruyere cheese.
  • Once cheese is melted pull of heat and let mixture cool.
  • In separate bowl whip the egg whites with electric mixer until firm peaks form.  Then carefully fold vegetable milk mixture in with the firm egg whites.
  • Place equal portions of the egg mixture into the ramekins.
  • Reduce the heat of the oven to 375 degrees.
  • Bake for about 20 minutes or until the center is firm and slightly golden brown.
  • Garnish with scallions.



Number of servings:                     6

Serving size:                                    1 each

Calories:                                           150

Fat grams:                                        4

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