John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 4 eggs
- 200 g cream
- 100 g butter
- 200 g cheese, grated (Emmental)
- 1 tbsp breadcrumbs
- 1 tbsp butter
- Salt and pepper, white
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Potato casserole without meat – also as a side dish
Peel the potatoes, cut into small pieces, and boil in salted water for about 20 minutes until tender. Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the egg yolks with the cream and a little salt and pepper. Drain the potatoes and press them through a potato ricer while they are still hot. Mix with the butter and cheese, add the egg cream, and mix everything well until the potato mixture is fluffy. Fold in the beaten egg whites. Lightly butter an ovenproof dish, pour in the potato mixture, and sprinkle with breadcrumbs. Place small knobs of butter on top and bake in a preheated oven on the middle rack at 220°C for about 40 minutes. Great on its own, with a salad, or as a side dish to pan-fried dishes.
Facebook Comments