POTATO-CHEESE SOUFFLE

Potato-Cheese Souffle image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 7

Previous Next

Ingredients

3 small baking potatoes, peeled and cut into 1-inch cubes
1 egg
1 cup ricotta
1/2 cup half-and-half
1 cup grated Gruyere cheese
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 615 milligrams, Sugar 2 grams, TransFat 0 grams