Gluten-free Baltic-Style Potato Souffle

This secret family recipe has been altered a touch for the gluten-free eater. Made as a side dish, it can also be served as a main course if you add a little cooked bacon and sautéed onions to it. The souffle is well-formed and can easily be cut and served while piping hot. This dish is gluten-free, corn-free, and is appropriate for the Feingold diet. It takes 15 minutes to prepare and cooks for 1hr 15 minutes. Also known as Kugelis, this souffle will serve 8-10 people and can be refrigerated and reheated.

Ingredients:

5 lbs yukon gold potatoes, peeled

5 beaten eggs

1 tablespoon dried parsley

2 teaspoons organic sea salt

1/2 teaspoon of black pepper

1 tablespoon of your favorite GF flour mix

1 to 1 1/2 cups of milk

A pad of butter

Directions:

Peel all potatoes and keep them in a bowl of cold, lightly salted water. Be sure to do this immediately after you peel each potato. This keeps them from oxidizing (turning brown).

In a separate bowl scramble your eggs, milk (or milk substitute) spices and GF flour. When you are finished quickly grate the potatoes with a food processor (or hand grater if you don’t have one) into fine shreds. The key is to make your shreds as small as possible. You do not want shoestring potatoes or hash browns here. If you are doing this by hand be sure to incorporate your shreds as you go along. If you don’t the shreds will turn brown pretty quickly, and a brown souffle isn’t pretty. Once the mixture is complete it should look like a very thick “stew.” You do not want it too soupy.

Recommended Reading: Check out our Healthy Gluten, Corn, and Dairy Free Recipes…

Next, rub the end of a stick of butter around the bottom and sides of a 2 1/2 quart casserole dish. Pour the souffle inside and bake at 400 degrees F for 30 minutes. Then adjust the oven temperature to 350 degrees F for an additional 45 minutes. Be sure to watch your souffle carefully. You will know when to turn down the oven based on how nicely browned the top and edges are.

For a change of pace you can add bacon and onions, or Portabella mushrooms. Enjoy!

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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