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 Potato and Cheese Souffle with Mustard Recipe
When I want something delicious cheesy, I cook my favorite potato casserole. Potato-cheese souffle made of cream cheese Hohland. Cooking is very simple.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Boil the potatoes in a uniform until soft, about 25 minutes, or bake in foil at 200 ° C for 40 minutes. Then rinse with cold water, peel and mash into a puree.
    Boil the potatoes in a uniform until soft, about 25 minutes, or bake in foil at 200 ° C for 40 minutes. Then rinse with cold water, peel and mash into a puree.
  3. Preheat the oven to 180 °C. Lubricate part of the souffle pan (baking dish) with butter.
    Preheat the oven to 180 °C. Lubricate part of the souffle pan (baking dish) with butter.
  4. Separate the whites from the yolks. Mix the yolks with cottage cheese and mustard, pepper, then add mashed potatoes and mix until smooth.
    Separate the whites from the yolks. Mix the yolks with cottage cheese and mustard, pepper, then add mashed potatoes and mix until smooth.
  5. Whisk the whites with a pinch of salt into a fluffy foam. Continuing to beat, gradually add starch.
    Whisk the whites with a pinch of salt into a fluffy foam. Continuing to beat, gradually add starch.
  6. In three steps, stirring with a spatula from the bottom up, mix the proteins into the cheese and potato mass. Spread out on the prepared forms and put in the oven. Bake until golden brown for 20-25 minutes.
    In three steps, stirring with a spatula from the bottom up, mix the proteins into the cheese and potato mass. Spread out on the prepared forms and put in the oven. Bake until golden brown for 20-25 minutes.
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