Potato Soufflé with Cheese

Ingredients

Potatoes 700 g

Eggs 3

Milk 300 ml

Parmesan Cheese 100 g

Mustard 1 tbsp

Butter 1 tbsp

Flour 1/2 tbsp

Salt to taste

Peel the potatoes, cut each into 3-4 pieces, cover with boiling salted water, and bring to a boil. Cook, covered, for 15-20 minutes, until soft, then drain.

Reduce the heat to a simmer for 2-3 minutes to dry thoroughly. Mash the potatoes, seasoning with salt and pepper.

Make the béchamel sauce. Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Gradually pour in the milk and cook, stirring constantly, over low heat for 7-9 minutes, until the sauce thickens. Combine with half the grated cheese and season with salt and pepper to taste. Set aside and let cool.

Separate the yolks from the whites. Combine the mashed potatoes with the béchamel sauce, yolks, and mustard. In a clean bowl, beat the whites until stiff peaks form and fold into the mixture.

Preheat the oven to 200°C. Transfer the mixture to greased ovenproof dishes. Sprinkle with the remaining Parmesan cheese. Bake for 30-35 minutes, until the soufflé has risen and is golden brown. Serve immediately.

Enjoy!