Summary

Ingredients

• 750 g potato (s), peeled and halved
• a bit salt
• 60 g butter
• 3 egg yolks
• 100 g Gouda, youn, rated
• some nutmeg, freshly grated
• 3 egg whites, beaten into egg whites
• 20 g butter, for reasin the mold
• some breadcrumbs
• some butter, browned

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Instructions

1. Cook the potatoes in salted water for approx. 20 minutes, then drain. Press through a potato press and let cool.
2. Beat the butter until frothy. Gradually stir in the potatoes, egg yolks, cheese, salt and nutmeg. Finally fold in the egg whites.
3. Grease a pudding form and sprinkle with breadcrumbs, fill 3/4 of the way with the potato mixture, close with the lid and place in a saucepan with boiling water. Cook for approx. 1 1/4 hours over low heat. Then turn the pudding out onto a preheated plate and pour browned butter over it.
4. Tip: If no pudding form is available, the potato mixture can also be put in a baking dish, sprinkled with grated cheese and covered with flakes of butter and baked in the oven.