This is definitely a “go-to” dish. Every time I make this, I get raves and many requests for the recipe. Not sure why this dish is called a souffle other than it rising when it bakes in the oven. I have tried thinking of a different name to call it, because when I read the word “souffle”, I want to run in the opposite direction never looking back.
This dish does require a little preparation time, but I promise the outcome is worth it! You just can’t go wrong serving this at your next pot luck dinner or banquet. It is also safe to say you just might walk out with an empty dish.
I made this for my daughter’s academic team banquet this week. I just have to take a quick second to brag on her…she placed 3rd in the district for her writing, which meant she was eligible to compete at the regional level. However, the very day of her regional competition, she gets strep throat for the first time ever. She was so disappointed. E and her teacher had worked so hard preparing for regionals.
5 lb. bag of red potatoes
8 oz. cream cheese
1 stick butter
1 cup milk
1 cup sour cream
2 T. fresh garlic, pressed
1 tsp. salt
1 tsp. black pepper
2 1/2 cups shredded sharp cheddar cheese
bunch green onions, chopped
1/4 cup bacon pieces
Boil potatoes (unpeeled) for 45 minutes or until done. Drain potatoes. Transfer to the bowl of a stand mixer.
In the large bowl, combine potatoes, cream cheese, sour cream, milk, butter, 2 cups sharp cheddar cheese, salt, pepper, and garlic. Mix until well combined. Potatoes should still be chunky.
Pour potatoes into a large baking dish.
Bake at 325 degrees for 40 minutes.
Top with remaining half cup of cheese, bacon pieces and green onions.
ENJOY!!! You will not regret making this!