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Print Recipe
Potato and Cheese Souffle with Mustard Recipe
When I want something tasty cheese-presernova I'm cooking my favorite potato casserole. Potato and cheese souffle of cream cheese Hochland. Cooking is easy.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Boil the potatoes in their skins until tender, about 25 minutes, or bake in foil at 200 °C, 40 min. Then rinse with cold water, peel and mash into a puree.
    Boil the potatoes in their skins until tender, about 25 minutes, or bake in foil at 200 °C, 40 min. Then rinse with cold water, peel and mash into a puree.
  3. Preheat the oven to 180 °C. Grease a portion of the form for a souffle (baking dish) with butter.
    Preheat the oven to 180 °C. Grease a portion of the form for a souffle (baking dish) with butter.
  4. Separate the whites from the yolks. Yolks mix with cottage cheese and mustard, pepper, then add mashed potatoes and mix until smooth.
    Separate the whites from the yolks. Yolks mix 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 whisk, gradually add the starch.
    Whisk the whites with a pinch of salt into a fluffy foam. Continuing to whisk, gradually add the starch.
  6. In three steps, stirring with a spatula from the bottom up, stir the proteins into the cheese and potato mass. Spread out on the prepared forms and put in the oven. Bake until Golden brown, 20-25 min.
    In three steps, stirring with a spatula from the bottom up, stir the proteins into the cheese and potato mass. Spread out on the prepared forms and put in the oven. Bake until Golden brown, 20-25 min.

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