Cheese-potatoesouffleetjes

Name: cheese-potatoesouffleetjes
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 medium potatoes something crumbly, peeled; 50 g butter; 50 ml semi skimmed milk; 75 g old cheese grated; 2 el parsley leaf cut; 4 Eggs split

A tasty recipe. The side dish contains the following ingredients: potatoes (slightly crumbly, peeled), butter, semi-skimmed milk, old cheese (grated), parsley (leaf chopped) and eggs (split).

Ingredients

Kitchen Stuff

puree tamper, muffin mold (with 6 openings) or 6 soufflé trays (Ø 10 cm), baking brush

Directions

Preheat the oven to 200 ° C. Cut the potatoes into small pieces and boil them in salted water for about 15 minutes. Drain and crush with the puree rammer. Melt the butter in a saucepan and butter the baking tins with the baking brush. Add the milk to the rest of the melted butter and bring to the boil. Mix this together with the cheese and parsley through the puree. Season with salt and pepper. Stir the egg yolks one by one through the mash.
Beat the egg white stiffly in a fat-free bowl until it peaks and is shiny. Stir in half of the egg whites through the mash and then spat the rest lightly. Spread the mixture over the baking tins and smooth. Bake in the oven in about 20 minutes until golden brown. Serve immediately (souffle drops quickly).