Soufflé potatoes
The potato souffle is an excellent side dish, tasty and hearty. The preparation of this dish is simple, the only trick is to fit well the egg whites to grow the souffle. Moreover, it should be served as soon as possible, because after a while it deflates.
Ingredients
for 4 people
- 1 kg of potatoes
- 28th grams of milk
- 1 cup grated Parmesan cheese
- 3 tablespoons butter
- 4 eggs
- salt and pepper
Preparation
Peel the potatoes, wash, put them in a pot with water and bring to boil. Simmer until the potatoes will not be cotte.Ci will want about 30 minutes, depending on the size of the potatoes. You can check the cooking stabbing the potatoes with a fork. When you pierce are cooked.
Drain and pass the potatoes ricer.
Melt the butter in a pan, add the potatoes, stir and pour the warm milk. Add salt and pepper.
Divide the yolks from the whites, beat the egg yolks and add to the potatoes. Turn off the heat and add the grated Parmesan cheese, stirring.
Beat the egg whites until stiff and incorporate into the mixture, stirring gently from top to bottom.
Grease a baking dish, pour the mixture and bake in preheated oven at 180 degrees for 20-25 minutes, until the surface will be golden.
Serve freshly baked!