Potato soufflé with herbs

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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

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  1. 1 Peel and dice the potatoes. Boil in salt water until soft.
  2. 2 Drain into a colander and allow to dry.
  3. 3 Press through a potato ricer or a food mill and allow to cool.
  4. 4 Mix the butter, herbs and egg yolk into the potato.
  5. 5 Stir in the cheese and season.
  6. 6 Beat the egg white firmly. First mix in 1/3 of the beaten egg white, and then the remainder.
  7. 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.

Cheese in this recipe