Potato soufflé

Potato soufflé


A delicious potato casserole seasoned with cheese and nutmeg: a wonderful side dish which, when served with a bowl of salad, becomes a main course!


1 tbsp Farina
800 g potatoes
100 ml milk
3 eggs
50 g Fontina cheese
white pepper


  • Peel and dice the potatoes and place them in a casserole.
  • Add one tablespoon salt and cover with cold water.
  • Heat and cook until the potatoes are soft.
  • Drain and push through a potato press directly into a bowl containing the cold milk.
  • Mix the ingredients and add the egg yolk, grated cheese and flour.
  • Season with salt, a little pepper, and nutmeg. Beat the egg whites until stiff and fold in.
  • Pour the mixture into a greased heat-resistant baking tin.
  • Form several peaks with a spoon or make patterns with a fork on the surface.
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