potato soufflé

Ingredients for 4 servings:

• 750 g floury potatoes
• 3 medium-sized egg yolks
• 100 g cheese (Gouda), grated
• 3 m.-large egg whites
• 20 g butter
• Salt and pepper, freshly ground
• nutmeg
• Breadcrumbs , for the form
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

much easier than you think

Grease a baking dish and dust with breadcrumbs. Preheat the oven to 200°C (top/bottom heat), 180°C (fan). Wash, peel, and rinse the potatoes, and cut larger potatoes in half once or twice. Place the potatoes in a saucepan, sprinkle with 1 teaspoon of salt, cover with water, and bring to a boil. Cook the potatoes with the lid on for 20–25 minutes until tender, drain, and steam them. Immediately press them through a potato ricer while hot or mash them with a potato masher, and chill. Beat the softened butter until smooth, then gradually add the mashed potatoes, egg yolk, and 70g of cheese. Mix well and season with salt, pepper, and nutmeg. Beat the egg whites until stiff peaks form and fold in. Pour the mixture into the baking dish (no more than 3/4 full), sprinkle with the remaining cheese, and place knobs of butter on top. Place the dish uncovered on the oven rack and bake for about 45 minutes. Serve the soufflé immediately. Serve the potato soufflé as a side dish with shredded meat, steak, or fried fish, or as a main course, e.g., with sausage and cheese salad or tomato and onion salad. Variation: Sprinkle the soufflé with 2 tablespoons of shaved hazelnuts before adding the cheese and knobs of butter. Tip: Making a soufflé isn’t as difficult as is often assumed. The stiffly beaten egg whites, carefully folded in at the end, give the soufflé a light texture and allow it to rise during baking. The surface becomes crispy, while the interior remains creamy. A soufflé should be served as hot as possible, as it tends to shrink when cooled. For larger portions, it is therefore recommended to bake the soufflé in several small dishes.