Potato soufflé i

2 servings


cook the potatoes until tender, dry, wipe hot through a sieve or pass through a meat grinder, add part of the grated cheese, yolks, part of the oil to the mash, mix well, whisking, add separately whipped cream and whisk the whites. put the finished mass in a pan greased with oil and sprinkled with flour, level, drizzle with oil, sprinkle with grated cheese and bake in the oven.