Potato soufflé

Name: Potato soufflé
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g floury potatoes; 7-10 Tbsp Salt; 2 Eggs (size M); 50 g Butter or margarine; 60 g grated gouda cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp white pepper; 40 g Breadcrumbs; 7-10 Tbsp possibly parsley; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g floury potatoes
7-10 Tbsp Salt
2 Eggs (size M)
50 g Butter or margarine
60 g grated gouda cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp white pepper
40 g Breadcrumbs
7-10 Tbsp possibly parsley
7-10 Tbsp Grease

Directions

1
Wash, peel and chop the potatoes. Cover and cook in salt water for about 15 minutes. Drain the potatoes, let them steam off briefly and press them through the potato press while still hot, let them cool down. Separate eggs. Stir 30 g fat until slightly frothy, gradually add mashed potatoes, egg yolk, 40 g cheese, nutmeg, salt and pepper. Beat egg white until stiff, fold in carefully. Grease the soufflé dish and sprinkle with breadcrumbs.
2
Spread the potato mixture in it. Sprinkle with 20 g cheese and place 20 g fat in flakes on top. Place the moulds on the grid in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3). Bake the soufflés for about 20 minutes. Garnish the soufflés with parsley and serve immediately. Served with salad
3
Waiting time approx. 1 hour