Scandinavian Casserole

Scandinavian Casserole–an easy potato souffle of fluffy mashed potatoes and a golden brown top. Use your Instant Pot to speed up the prep time of this recipe.

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Scandinavian Casserole

Potato soufflé is a light and fluffy dish that’s like a fancy version of mashed potatoes. You mix creamy mashed potatoes with egg yolks, cheese, and some seasonings, then fold in whipped egg whites to make it airy. After baking, it puffs up beautifully and gets golden on top. It’s a great side dish, turning simple potatoes into something extra impressive. This recipe was adapted from Scandinavian Potato Casserole on Food.com.

My version of this recipe uses the Instant Pot to quickly cook the potatoes until fork tender. Of course, you can also do this step on the stove but I think once you make mashed potatoes with your Instant Pot you’ll never go back! It is so convenient and fast.

Ingredients/Substitution Ideas

• Russet potatoes–or yukon gold potatoes
• Half and half–or half milk and half cream
• Parmesan cheese
• Kosher salt
• Ground nutmeg
• Black pepper
• Eggs

Steps

Pour 1 ½ cups water into bottom of Instant Pot. Add cubed potatoes into a steamer basket and drop the basket into Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. 

Discard the water in the Instant Pot. Dump potatoes into the pot. Mash potatoes until no lumps remain. Beat in half and half slowly. Stir in the parmesan, salt, nutmeg, pepper and egg yolks.

Beat egg whites until stiff (I used a hand mixer). Fold the egg whites into the potatoes. 

Scrape into a 1.5-2 quart souffle or baking dish*.

Bake at 375° F for 45 minutes, until golden brown.

Notes/Tips

• Serve as a side dish to roast turkey or chicken, steak or salmon. To balance out the meal serve with sauteed spinach or roasted green beans.
• To separate eggs, crack a cold egg gently, holding it over a bowl. Transfer the yolk back and forth between the shell halves, letting the white drip into the bowl, then place the yolk in a separate dish. You can also use an egg separator*.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• I used my silicone steamer basket*.
• I use my digital scale* to weigh out my potatoes to make sure I have the correct amount.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with half and half are Slow Cooker Creamy Tortellini, Spinach and Chicken Soup and Instant Pot Garlic Parmesan Chicken.
• What is half and half? Half-and-half is a dairy product that is made by blending equal parts whole milk and light cream. It has a fat content of about 10.5% to 18%, which is less than heavy cream but higher than regular milk. If you don’t have it on hand, you can make a substitute by mixing equal parts of milk and cream.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.