Call it the Lebanese version of “shepherd’s pie”! A simple, homey comfort dish, Lebanese Potato Soufflé, also known as Batata Soufflé, is a casserole made with a layer of cooked minced meat sandwiched between two blankets of creamy mashed potatoes and topped with breadcrumbs. The result? A fluffy, creamy interior with a crispy, crunchy surface. This melt-in-your-mouth Lebanese Potato Soufflé is rich, flavorful, and sure to earn a well-deserved place on your table. Watch the video tutorial to learn how to make this delicious Lebanese potato casserole!

Lebanese Potato Soufflé (Video)

This is a treasured Lebanese recipe that my mom and granny often made during holidays and family reunions. I followed their recipe but tweaked it a little, turning it from good to even better!

While I love the recipes I share with you here on the website, my all-time favorites are honestly in my cookbook. To carry on my mom’s and granny’s special traditions, I included the “Potato Soufflé” recipe in my book!

Hadia, Lebanese Style Recipes covers irresistible family meals, including soups, salads, appetizers, eggs, pastries, yogurt dishes, stuffed foods, grains, pasta, gratins, chicken, fish, meat, sauces, sweet pastries, cold cakes, cakes, tarts, pies, oriental sweets, jams, and pickles.

The recipes in the book are simple and require no fancy or specialty appliances to prepare. Each recipe is a true labor of love, created at home in my own kitchen, where I have shared every dish with my family and friends.

The recipes are clearly written, with easy-to-follow instructions and stunning photos to inspire you and help you bring each dish to life.

I have included many popular Lebanese recipes that I grew up eating, as well as a vibrant melting pot of striking flavors from around the world that I discovered through my travels.

My goal with this book is to make cooking and baking less intimidating and more enjoyable for home cooks. The cookbook is full of accessible recipes for both beginners and experienced home cooks alike. There is something for everybody in this book! You will feel proud to serve these dishes to your family and friends.

Now, back to our “Lebanese Potato Soufflé”! It is easy and quite simple to put together, and when you pull it out of the oven, your whole house will smell like heaven. Mashed potatoes are great, but adding a layer of minced lamb takes this dish to another level. In Lebanon, we enjoy both beef and lamb, so this dish works beautifully with either meat. If you love the flavor of lamb, I recommend giving it a try. I even put my own spin on the classic recipe to suit my taste by adding Parmesan cheese to the mashed potatoes and chopped spinach to the meat filling. Both ingredients brought the mashed potatoes and the filling to life!

What Goes into My Lebanese Potato Soufflé?

Here’s what you need to make my Lebanese Potato Soufflé, a comforting Lebanese potato casserole layered with creamy mashed potatoes, savory minced meat, and a crispy breadcrumb topping.

• Potatoes: Use starchy potatoes for the best texture and rich flavor. Mash them with a potato masher or food mill to keep the potatoes light and fluffy without turning gummy. I don’t recommend using a food processor or blender, as they can make the mashed potatoes gluey.

• Ground lamb or beef: Both work beautifully in this Lebanese potato casserole, although I tend to gravitate more toward lamb for its distinctive flavor.

• Onion: I used red onion, but you can substitute any variety you have on hand.

• Parmesan cheese: Parmesan adds a bold, savory flavor that complements the creamy mashed potatoes beautifully.

• Heavy cream: For a richer, more luxurious, and creamier mashed potato layer.

• Breadcrumbs: I made my own breadcrumbs from scratch, but you can use panko breadcrumbs for an extra-crispy topping.

• Butter: A little butter enriches the flavor of the mashed potatoes and makes them even more delicious.

• Oil: Use sunflower oil or another neutral cooking oil to sauté the meat filling.

• Spinach: I add chopped spinach to the meat filling for extra flavor, color, and nutritional value.

• Egg: Beat an egg and brush it over the top layer of mashed potatoes before adding the breadcrumbs. This helps create a beautiful golden-brown crust.

• Seasonings: After plenty of testing, I found that freshly ground black pepper, ground cinnamon, grated nutmeg, onion powder, and sea salt are all you need to bring out the flavors of this Lebanese Potato Soufflé.

How to Make the Mashed Potatoes for Lebanese Potato Soufflé

1. Peel the potatoes and cut them into medium-sized cubes. Place them in a large pot, cover with fresh water, and season with sea salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes well and mash them using a potato masher or food mill. I don’t recommend using a food processor or blender, as they can make the mashed potatoes gummy and gluey.
3. Add the butter, grated Parmesan cheese, grated nutmeg, freshly ground black pepper, and sea salt. Stir well until everything is thoroughly combined and the mashed potatoes are smooth and creamy. Set aside until you’re ready to assemble your Lebanese Potato Soufflé.

How to Assemble Lebanese Potato Soufflé

Grease a large baking dish and spread half of the creamy mashed potatoes evenly over the bottom. Spoon the minced meat and spinach filling over the potatoes, spreading it into an even layer.

Gently spread the remaining mashed potatoes over the meat filling, making sure to cover it completely and keep the top layer nice and even. Adding the top layer can be trickier than it might seem, but I have a little trick worth sharing! Dip a spoon in water and use the back of the spoon to gently spread the mashed potatoes. This helps prevent the potatoes from mixing with the meat filling and keeps the layers neat and distinct.

Next, beat the egg with a drop of vinegar and generously brush it over the top layer of mashed potatoes. Sprinkle the breadcrumbs evenly over the surface to create a deliciously crispy topping.

Bake your Lebanese Potato Soufflé in a preheated oven at 200°C (400°F) for 20–25 minutes, or until the top is golden brown and crispy. Let it rest for about 10 minutes before serving, allowing the layers to settle so you can cut and serve beautiful portions.

Can I Make a Vegetarian Lebanese Potato Soufflé?

Yes, absolutely! Although the traditional Lebanese Potato Soufflé is made with ground meat, you can easily prepare a delicious vegetarian version. Simply replace the meat with 1 kg (2 lb) of sliced button mushrooms. Sauté the mushrooms until tender and most of their moisture has evaporated, then use them in place of the meat filling.

The mushrooms add a wonderful savory flavor and pair beautifully with the creamy mashed potatoes and crispy breadcrumb topping. It’s a delicious vegetarian alternative that the whole family can enjoy!

More Lebanese Potato Recipes to Try

• Lebanese Mashed Potato Salad (No Mayonnaise)
• Lebanese Potato and Chicken Stew
• Lebanese Potato Kibbeh
• Lebanese-Style Mashed Potatoes
• Lebanese Potato and Green Bean Salad
• Mashed Potatoes with Hard-Boiled Eggs
• Fried Lebanese Potato Kibbeh Balls
• Mfaraket Batata (Lebanese Potato and Egg Skillet)

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Lebanese Potato Souffle

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Prep: 30 minutes minutes

Cook: 25 minutes minutes

Total Time 55 minutes minutes

Servings 7 people

Course

MAIN DISHES

Cuisine

#Middle Eastern

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Lebanese

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Mediterranean

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Description

When you pull this Lebanese Potato Soufflé out of the oven, your whole house will smell like heaven! Watch the video tutorial to learn how to make it. To make a gluten-free version, simply replace the breadcrumbs with your favorite yellow cheese for a delicious, golden topping!

Ingredients

 

1x2x3x

• ▢ 2 kg 4 lb 8 oz russet potatoes
• ▢ 1 cup packed fresh spinach leaves
• ▢ 500 g 1 lb 2 oz minced lamb or beef
• ▢ 1 large onion
• ▢ 1 cup heavy cream
• ▢ 1 cup breadcrumbs preferably panko
• ▢ 1 egg beaten with a drop of vinegar
• ▢ ½ teaspoon ground cinnamon
• ▢ Sea salt to taste
• ▢ 1 tablespoon butter
• ▢ 3 tablespoons canola or sunflower oil
• ▢ A dash of grated nutmeg
• ▢ A dash of freshly ground black or white pepper
• ▢ ½ teaspoon onion powder
• ▢ 6 tablespoons grated Parmesan cheese

Instructions

 

• Prepare the mashed potatoes: Peel the potatoes and cut them into medium-sized cubes. Place them in a large pot and cover with fresh water. Season with sea salt and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are fork-tender.
• Preheat the oven: Preheat the oven to 200°C (400°F), with a rack positioned in the center.
• Prepare the meat and spinach filling: While the potatoes are cooking, finely chop the onion and roughly chop the spinach. Heat the oil in a large, wide skillet, swirling the pan to coat the bottom evenly. Over high heat, add the minced meat and cook until browned and no pink remains. Stir in the onion and cook for 2 minutes. Add the chopped spinach and continue sautéing until the leaves wilt. Season with sea salt, a pinch of ground cinnamon, and freshly ground black pepper. Set aside.
• Mash the potatoes: Drain the cooked potatoes well and mash them using a potato masher or food mill. Add the butter, grated Parmesan cheese, grated nutmeg, freshly ground black pepper, and sea salt. Give everything a quick stir, then add the heavy cream and mix until the mashed potatoes are smooth and creamy. Set aside.
• Assemble the Lebanese Potato Soufflé: Grease a large baking dish and spread half of the mashed potatoes evenly over the bottom. Spoon the meat and spinach filling over the potatoes, spreading it into an even layer. Gently spread the remaining mashed potatoes over the filling, making sure to cover it completely.
• Adding the top layer can be trickier than it might seem, but here's a little trick worth sharing! Dip a spoon in water and use the back of the spoon to gently spread the mashed potatoes. This helps prevent the potatoes from mixing with the meat filling and keeps the layers neat and distinct.
• Add the topping: Beat the egg with a drop of vinegar and generously brush it over the top layer of mashed potatoes. Sprinkle the breadcrumbs evenly over the surface.
• Bake: Bake for 20–25 minutes, or until the top is golden brown and crispy. Remove from the oven and let the Lebanese Potato Soufflé rest for 10 minutes. This allows it to cool slightly and the layers to set, making it easier to serve.
• Serve: Use a metal spatula to cut and lift out neat portions onto individual plates. Serve warm and enjoy every bite of this comforting Lebanese potato casserole!
• Happy eating!

Video

Notes

Storage: Keep leftover” Lebanese Potato Souffle” covered in the refrigerator for up to four days.

Reheating: To reheat it, transfer it to an oven-proof container, cover with aluminum foil to keep all the moisture and flavor, and seal as tight as possible. Reheat about 15-20 minutes., or reheat in a microwave if you are in a hurry, but I prefer the oven method to keep the crispy texture of the “Lebanese Potato Souffle”.

If you make "Lebanese Potato Souffle", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine

Keyword Lebanese Potato Souffle

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