Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
15 Mins
Total Time
1 Hour
Yield
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...

wittrig
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

LeeSchaffler
August 12, 2014
N/A

Ashcooks's Review

Ashcooks
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.