Potato and cheese souffle

Name: Potato and cheese souffle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes (mainly firm when cooked); 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Fat and breadcrumbs; 2 Eggs (Gr. M); 50 g soft butter/margarine; 2 TABLESPOONS vinegar, 1 pinch of sugar; 2 TABLESPOONS Oil; 100 g leaf salad (e.g. mixed); 100 g cherry tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes (mainly firm when cooked)
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Fat and breadcrumbs
2 Eggs (Gr. M)
50 g soft butter/margarine
2 TABLESPOONS vinegar, 1 pinch of sugar
2 TABLESPOONS Oil
100 g leaf salad (e.g. mixed)
100 g cherry tomatoes

Directions

1
Peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes. Drain, steam off well and press through a potato press. Cool down
2
Grease four ovenproof moulds (approx. 7 cm Ø) and sprinkle with breadcrumbs
3
Grate cheese. Separate eggs. Beat egg whites until stiff. Mix well half the fat until creamy. Add egg yolk, potatoes and
4
Mix 2/3 cheese. Season with salt, pepper and nutmeg. fold in the beaten egg white
5
Pour the mixture into the moulds. Sprinkle with the remaining cheese and place the remaining fat in flakes on top. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown
6
Whip vinegar, salt, pepper, sugar and oil. Wash salad, pluck smaller. Tomatoes wash, halve. Mix both with marinade and serve with the soufflé