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Asian style U.S. Potato Soufflé

Asian style Potato Soufflé baked with cheddar cheese, leeks and onion.

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Prep Method: Baked



Prep Time

15 Mins

Cook Time

15 Mins


Serves 4


Asian style Potato Soufflé baked with cheddar cheese, leeks and onion.


  • 250gm U.S. Dehydrated Potato Granules
  • 800gm Water
  • 100gm Cheddar Cheese
  • 50gm Unsalted Butter
  • 50gm Onion White (Chopped)
  • 50gm Leek
  • 3 nos Eggs (White only)
  • 10gm Salt
  • 5gm Black Pepper


  1. Standby a medium size pot. Add the water, salt and pepper. Once the water is boiling, add the U.S. dehydrated potato granules, unsalted butter, and the grated cheddar cheese. Mix well all the ingredients and ensure that the U.S. potato granules are fully hydrated, and you have a fluffy mashed potato. Set aside and transfer into a mixing bowl.
  2. Pre heat a medium size nonstick pan and add oil. Sautee the onion and leek till they are soft and caramelized. Once cooked, transfer them inside the mixing bowl together with the mashed potato.
  3. Prepare a medium size mixing bowl. Add the egg white and whisk it until it’s become white and fluffy. Once all properly mixed, set aside.
  4. Fold the beaten egg whites to mix with the mashed potato mixture. Brush some butter in the medium size (4”-4.5”) ramekin bowls. Pour the mixture into the ramekin bowls till it is 3/4 full. Once completed, arrange the bowls on a baking tray.
  5. Preheat the oven to 356°F (180°C). Baked the potato soufflé dish for 15 minutes. Served immediately while its hot and fluffy.


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