/ Potato soufflé with cheese

Potato soufflé with cheese

Baked potatoes with a delicate fillingExpensive in the world of potatoes is considered to be "La Bonnotte" and will cost exquisite gourmets about 500 euros per kilogram. Enterprising peasants who live on the island of Noirmoutier, collect no more than 100 tons of this variety per year. Since the divine tuber (and according to legend, it was this breed that the Supreme God of the Incas brought up) is exceptionally gentle, it can only be collected manually. It is for tenderness that the "La Bonnotte" potatoes are so valuable. But if you are not ready to pay this amount for a kilo of potatoes, then we propose to cook at least an easy potato souffle, but from more accessible ingredients. This dish is essentially a potato puree, baked in the oven. The souffle contains at least two components: a flavored mixture of sour cream consistency and whipped egg whites. The first gives a taste, whipped whites - the airiness of the product.

  • Potatoes 5 pcs.
  • Bacon 300 g
  • Milk 0.5 tbsp.
  • Gouda cheese 100 g
  • Sour cream 4 tbsp. L.
  • Onions 1 pc.
  • Green onion 25 g
  • Eggs chicken 2 pcs.
  • Pepper black ground 3 pinch
  • Salt 1 tsp.
  • Step 1 To prepare this dish, take: 5 medium potatoes, one onion, 5 thin strips of bacon, 4 green onions, eggs, sour cream, milk, hard cheese, salt, pepper to taste.
  • Step 2 Preheat the oven to 180 ° C. Wash the potatoes thoroughly, dry and bake for 1 hour. And while the potatoes are baked - make a workpiece for the filling. For this, chop the onions and bacon.</ P>
  • Step 3 Preheat the oil in a frying pan, put the bacon and cook until squash.
  • Step 4 After that add the onion and fry for another 4 minutes. Remove from heat and allow to cool.
  • Step 5 Cool the baked potatoes. On each potato, make a horizontal slice approximately 1.5 cm thick. Gently remove the pulp and transfer to a bowl. Keep the peel off.
  • Step 6 Add milk to the potatoes and rasstolkite in mashed potatoes.
  • Step 7 Add to the mashed potatoes fried onion and bacon, half grated cheese and green onions. Stir.
  • Step 8 Separate the proteins from the yolks. Add yolks and sour cream in mashed potatoes. Salt and mix.
  • Step 9 Whip the whites in a tight foam.
  • Step 10 After that, the proteins are gradually added to the puree, gently while mixing.
  • Step 11 Put the resulting mixture in a baked potato peel, sprinkle with the remaining cheese. Return to the oven for 10 minutes.
  • Step 12 Serving the dish hot. Bon Appetit!
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