Potato Soufflé

Name: Potato Soufflé
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs potatoes (about 1 kg); 2 eggs; 1 1/4 cups milk (about 300 ml); 5 1/2 tablespoons butter (about 80 grams); 2 cups shredded Swiss cheese (about 200 grams); 1 bay leaf; Nutmeg and salt

Un amour de cuisine @unamourdecuisine

Algérie

Potato Soufflé

Un amour de cuisine @unamourdecuisine

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Ingredients

1 hour

Serves 4 servings

2.2 lbspotatoes (about 1 kg)
2eggs
1 1/4 cupsmilk (about 300 ml)
5 1/2 tablespoonsbutter (about 80 grams)
2 cupsshredded Swiss cheese (about 200 grams)
1bay leaf
Nutmeg and salt

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Steps

1 hour

1

Wash, peel, and cut the potatoes into pieces to speed up cooking.
2

Place the potato pieces in a large pot, cover with water, add the bay leaf, salt, and cook over medium heat for 20 minutes.
3

Drain the potatoes and mash them immediately while still hot using a potato masher or fork.
4

Add the butter, season with salt and nutmeg, and mix well.
5

Add the 2 egg yolks and mix.
6

Add the shredded cheese and mix.
7

Beat the egg whites with a pinch of salt until stiff peaks form.
8

Gently fold the beaten egg whites into the potato mixture, mixing from bottom to top.
9

Fill buttered ramekins three-quarters full with the mixture.
10

Bake at 350°F (180°C) for about 20 minutes.
11

Serve the soufflés immediately after removing from the oven before they cool.