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potato casserole

updated

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Ingredients for 6 servings:

  • 500 g floury potatoes
  • 75 g butter
  • 100 ml cream
  • 1 pinch(s) nutmeg
  • salt and pepper
  • 6 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Potato soufflé

Peel the potatoes, boil in salted water for about 30 minutes until tender, and let cool. Mash the potatoes in a bowl using a potato masher or ricer. Preheat the oven to 180°C. Separate the eggs. Beat the egg whites until fluffy. Add the butter in small pieces to the potatoes and mix well. (In my opinion, a hand mixer with an immersion blender is best.) Add the cream and stir in. Season to taste with salt and pepper. Add the nutmeg and stir in. Stir in the egg yolks. Finally, stir in the stiffly beaten egg whites. It is important that the mixture is homogeneous. Pour the soufflé mixture into a buttered dish, place in the oven, and bake for 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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