Airy Potato Soufflé with Cheese
by Editorial Staff
How can we cook something new, unusual and very tasty from such common products for us as potatoes and cheese? Puffed potato soufflé with cheese is a great alternative to regular mashed potatoes.
Ingredients
- Potatoes – 5 pcs.
- Hard cheese – 150 g
- Eggs – 2 pcs.
- Butter – 30 g + for lubricating molds
- Milk – 6 tablespoons
- Green onions – to taste
- Ground paprika – to taste
- Spices (optional) – to taste
- Salt to taste
- Bread crumbs – for sprinkling on molds
Directions
- Wash the potatoes and place them on a baking sheet covered with foil. Wrap the potatoes in foil and bake in the oven at 200 degrees for 45 minutes.
- Peel the baked potatoes. Mash the potatoes until puree. Grate hard cheese. Add cheese and chopped green onions to the potatoes.
- Separate the egg whites from the yolks. Add the yolks to the potato-cheese mixture.
- Beat the whites. Add the whipped egg whites to the potato mass and stir. Melt 30 g butter with milk. Add milk mixture to potato mass. Grease the molds with butter.
- Sprinkle breadcrumbs on the molds. Put the potato mass in the molds. Sprinkle with paprika to taste.
- Bake potato soufflé with cheese in an oven preheated to 180 degrees for 15-20 minutes. The potato soufflé with cheese is ready.
Enjoy your meal!
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