Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
15 Mins
Total Time
1 Hour
Serves 10 (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Coat a 2-quart soufflé dish with baking spray.

Step 3

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.

Step 4

Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.

Ratings & Reviews

Cheese was a little strong...

November 14, 2016
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!

wittrig's Review

August 12, 2014

Ashcooks's Review

December 18, 2013
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.