Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Who knew instant potato flakes could be the basis of such an amazing dish? It's really something of a faux-fflé--technically not a soufflé, but you get the same puff-tacular results without even having to whip egg whites.

Phoebe Wu
Recipe by Cooking Light November 2013

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

126 calories; fat 5.3g; saturated fat 3g; mono fat 1.3g; poly fat 0.4g; protein 5.4g; carbohydrates 13.8g; fiber 1.1g; cholesterol 67mg; iron 0.8mg; sodium 326mg; calcium 102mg.
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