1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)
How to Make It
Preheat oven to 400°.
Coat a 2-quart soufflé dish with baking spray.
Combine 1/4 cup milk and flour, stirring with a whisk. Bring flour mixture and 2 2/3 cups water to a boil in a medium saucepan; simmer 2 minutes. Remove from heat; stir in remaining 1 cup milk and potato flakes. Add yogurt and remaining ingredients, stirring until just combined. Spoon into prepared dish. Bake at 400° for 45 minutes or until puffy.
Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.
I made this and cut the salt a bit based on another review. It actually needed the salt that I cut and the Pecorino Romano added an unpleasantly strong flavor to the dish.I love strong cheeses, but it was a bit overpowering. I'm going to try cheddar next time, as it was so much easier than peeling a bunch of potatoes! Also, the dish will fall as it cools, so do not make ahead!
Made this last night for a dinner party and everyone raved. It was nice to do something a little different then mashed potatoes. My only complaint is that it seemed very salty to me. I will definitely reduce the amount next time. Prep was quick and easy. Using instant flakes was a bit scary but as they published it worked perfectly.
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