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This souffle is a great mashed potato makeover. It won't rise high above the rim of the baking dish and need a collar like a souffle that uses a higher ratio of egg whites.

Béchamel is the little white dress of the sauce world: It goes with almost anything, draping your ordinary dinner offerings in a luxurious, velvety layer. One of the classic French mother sauces, it’s the foundation on which many other sauces are built. Want an impossibly creamy mac 'n' chee…