Potato souffle is perfect as an appetizer for the festive table and will surprise the pleasant taste of all guests. An appetizer is not being prepared for long and requires little cash.
Pick your recipe
You will need
- - 220-260 g flour
- - 3 eggs
- - 650-670 g of potatoes
- - 70-110 g of grated parmesan
- - salt
- - 270-310 ml of milk
- - 15-20 g butter
- - 10-15 g of granular mustard
Instruction manual
1
Peel the potatoes, divide into 3-4 parts, put in boiling salted water and cook, covered with a lid, for 17-25 minutes, until tender, then pour the water. Place the stewpan with potatoes on a small fire for 1 minute so that it is well dried. Turn mashed potatoes, add salt and pepper.
2
Make bechamel sauce. Soften butter in a saucepan, add flour and lightly fry for a minute, stirring. Add milk and cook, continuing to stir, over low heat for 8–11 minutes, until the sauce thickens. Add a little grated parmesan, season with salt and pepper and cool.
3
Separate the squirrels from the yolks. Mix mashed potatoes with sauce, yolks and mustard. Beat the whites in a cup until thick and add to the mixture.
4
Heat the oven to 190-210 degrees. Transfer the finished mass to the pre-oiled tins. Put the remaining parmesan on top. Bake for 27–37 minutes until the souffle rises and turns golden. Serve hot soufflé on the table.