Airy potato soufflé with cheese
6 servings
60 minutes
Airy potato soufflé with cheese is a delicate and light dish of Belarusian cuisine that combines simplicity of preparation with exquisite taste. This soufflé originated from traditional Belarusian mashed potatoes but gains amazing lightness thanks to the addition of whipped egg whites. Gruyère adds a rich creamy-nutty flavor that pairs wonderfully with soft potatoes. Baked in the oven until golden brown, it becomes appetizing and aromatic. The soufflé is perfect as a standalone dish or as a side to meat and vegetable treats. Served hot, straight from the oven, it delights with its velvety taste and lightness.
1
Peel the potatoes and boil them in boiling water until cooked. Drain the water, add salt and pepper to taste. Mash the potatoes.
- Potato: 800 g
- Salt: to taste
- Ground black pepper: to taste
2
Grate the cheese and add it to the puree.
- Gruyere cheese: 80 g
3
Separate the yolks from the whites. Add the yolks to the puree and mix well.
- Chicken egg: 4 pieces
4
Whip the egg whites with a mixer until thick white foam forms. The better the egg whites are whipped, the airier the soufflé will be.
- Chicken egg: 4 pieces
5
Very carefully, in three stages, fold the egg whites into the potato mixture. Stir so that the egg whites do not deflate, lifting the mixture from bottom to top with a spoon.
6
Place a piece of butter in the souffle molds and put them in the preheated oven. Keep until the butter melts.
- Butter: 70 g
7
Place the potato mixture in molds and put it in a preheated oven at 180 degrees for about 40 minutes (cook until golden brown).
8
Serve hot.