Cheese and Potato Soufflé

Recipe for a creamy soufflé – rich and satisfying with delicious melting cheese

Cheese and Potato Soufflé in a small baking tin accompanied by lettuce and red sauce.

Potatoes are very versatile and can be served in many different ways. Try this cheese soufflé for a special variation of the popular vegetable which your guests will simply love.

60 minutes

For 10 people

INGREDIENTS (10 portions)

200 g Oldenburger Gouda 48% fat i.d.m.
1 kg potatoes (floury)
4 eggs (medium size)
80 g Oldenburger Butter, unsalted (soft)
4 twigs thyme
4 twigs oregano
3 tbsp breadcrumbs
250 g lingonberry jam
freshly milled pepper
sea salt


Your guests will simply love this cheese soufflé as a starter or side dish with a fresh salad or a meat menu. The mix of potatoes and real cheese make it a wholesome and satisfying meal.

Wash potatoes. Crack eggs open and separate. Grate Oldenburger Gouda coarsely. Wash herbs, pat dry and chop finely.
Butter portion-sized ramekins and dust with breadcrumbs. Heat oven to 200 °C.

The Potatoes
Boil potatoes in their skin until well cooked, drain and peel. While still hot, press potatoes through a potato press into a large bowl. Season with salt. Add egg yolks one by one and mix under the potatoes. Add 60 g Oldenburger Butter, grated Oldenburger Gouda and chopped herbs. Season with salt and pepper.

Preparing the Soufflé
Next, whisk egg whites until stiff and fold under the potato mixture. Fill mixture into ramekins and bake in the oven for 30-35 minutes until golden brown.

The Final Touch
Place ramekins on a serving dish with some lingonberry jam and serve.


01. The soufflé is a perfect accompaniment for strips of meat in a creamy sauce or ragouts. As a main course, serve the soufflé with a salad.

03. Make sure not to open the oven door during baking a soufflé – as it will collapse at once.

02. You can also prepare the soufflé successfully with other Oldenburger Cheese varieties like Oldenburger Burlander.

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