Ingredients
serves 4
- butter for the dish
- 800 g of potatoes
- 150 g of creamy, premium butter
- 2 bunches of chopped herbs (parsley, chives, a little rosemary, thyme, basil)
- 3 egg yolks
- 100 g of grated Gruyère cheese
- salt, nutmeg
- 3 egg whites
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Peel and dice the potatoes. Boil in salt water until soft.
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2 Drain into a colander and allow to dry.
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3 Press through a potato ricer or a food mill and allow to cool.
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4 Mix the butter, herbs and egg yolk into the potato.
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5 Stir in the cheese and season.
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6 Beat the egg white firmly. First mix in 1/3 of the beaten egg white, and then the remainder.
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7 Put the mix in to a buttered soufflé dish. Bake for 50-60 mins. in the oven, preheated to 180°C. Gradually increase the heat to 220°C. Serve hot.
Bon
Appétit
Appétit
