Potato and Cheese Soufflé

Ingredients

Potatoes 300 g

Cream 50 ml

Red bell pepper 1 tbsp

Dill 1 tbsp

Green onion 1 tbsp

Cheese 100 g

Eggs 2

Butter 30 g

Lemon juice

Spices

Salt

Boil the potatoes until tender and mash into a smooth puree, adding the hot cream. Salt to taste.

Finely chop the bell pepper, dill, and green onions.

Add the chopped pepper and herbs to the mashed potatoes and sprinkle with seasoning.

Now add the finely grated cheese and egg yolks to the potato mixture.

Whip the separated egg whites until stiff, adding a few drops of lemon juice. Combine the whipped egg whites with the potato mixture and gently fold until smooth.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), line a baking sheet with parchment paper, and lightly grease it with butter. Place the potato mixture in small "pancakes" about 2 cm apart.

Grease the top with melted butter. Bake in the oven for 15-20 minutes. During this time, the soufflé will rise and brown slightly.

Transfer the finished pancakes to a plate and serve hot or cold.

Enjoy!