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Potato and cheese soufflé

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Ingredients for 4 servings:

  • 1 kg potato(s), floury
  • ½ bunch parsley, flat
  • 200 g cheese (e.g. Limburger), grated or diced
  • 400 ml milk
  • 4 eggs
  • 2 tsp baking powder
  • salt and pepper
  • nutmeg
  • Cayenne pepper
  • Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

delicious as a side dish or as a main course with salad

Peel and wash the potatoes, and boil in salted water for about 25 minutes. Drain, allow to evaporate, and press or mash. Chop the parsley, warm the milk, and separate the eggs. Add the egg yolks, baking powder, and cheese to the milk and melt. Season with salt, pepper, nutmeg, and cayenne pepper. Stir in the parsley. Preheat the oven to 200°C (400°F). Beat the egg whites until stiff. Mix the potatoes and cheese mixture. Fold in the beaten egg whites. Pour into a greased casserole dish and bake for about 30 minutes. 450 calories, 26 g protein, 22 g fat, 36 g carbohydrates

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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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