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

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

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

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

Add the 2 egg yolks and mix.

Add the shredded cheese and mix.

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

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

Fill buttered ramekins three-quarters full with the mixture.

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

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