Step-by-step potato cheese souffle

Peel the potatoes, cut them into pieces and cook them in plenty of water with salt in 20 minutes until done. Drain, pour in the icing, stir in 60 g of butter and stamp with a puree mash to puree. Season with pepper, salt and nutmeg. Allow to cool.

Melt the remaining 20 g of butter in a saucepan and grease the ramekins with the breadcrumbs. Brush the edges from bottom to top, this promotes the rising of the soufflés. Dust them with flour and tap out the excess flour.

When the puree has cooled, beat 3 proteins with a pinch of salt as stiff as possible. Use a beater or a mixer for this. Make sure your bowl is dry, clean and free of grease.

Preheat the oven to 200 ° C. Mix the gruyere and 2 egg yolks with the mashed potatoes. Stir in a generous scoop of the egg white to loosen the mash. Gently squeeze the rest of the protein through the puree. Do not stir, because then you stir all the air out of the protein.

Fill the ramekins with the potato mixture with a spatula and smooth the top. Pass your thumb along the edge of the ramekin and remove a rim of cm of the potato mixture so that the edge does not interfere with the rising. Put the ramekins in the middle of the hot oven and fry in 25 to 30 minutes until tender. Do not open the oven in the meantime, because then the soufflés will sink. Serve immediately.