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Potato Souffle

Traditional souffle bakes up thick, with a light and airy texture.

Yield: 36, half-cup servings
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1  crtn Savory Series™ Redi-Shred® Potato Cheesebake
1  qt Liquid eggs
1  gal Water, boiling (190°-212°F)


  1. Pre-heat conventional oven to 375°F. (convection oven to 350°F)
  2. Pour carton of Savory Series™ Redi-Shred® Potato Cheese Bake into a 2½-inch deep, full-size steamtable pan. Set aside.
  3. In a large mixing bowl, combine water and 2 sauce packets (included in product package). Stir with wire whisk.
  4. Add eggs to water mixture and mix well. Pour liquid mixture over hashbrowns.
  5. Cover with foil and bake for 35 min. (convection: 25 min.). Uncover and bake for an additional 15-25 min. or until set in center. Place in steamtable. Hold for 5 min. before serving.
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