Summary

Ingredients

• 1 kg potato (s)
• 250 ml milk, (hot)
• 1 tablespoon butter
• 1 egg yolk
• 1 teaspoon sugar
• Salt, grated nutmeg
• 50 g cheese, Emmentaler (rated)
• Herbs, fresh garden herbs

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Instructions

1. Boil the peeled potatoes in salted water, drain and let steam well. Pound with the potato masher.
2. Add milk, butter, egg yolk and spices. Beat with the whisk until the puree is frothy.
3. Grease an ovenproof dish with a little margarine. Pour in the puree and smooth out. Sprinkle with the cheese.
4. Place the form in the preheated oven on the middle rack and bake at 190 ° for about 15 minutes until golden yellow.
5. Take the tin out of the oven, sprinkle with the herbs and serve hot immediately.
6. Tastes very tasty with pan-fried meat and crispy salads.