Potato and Roncal cheese souflee
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- 1/4 kg (8.8 oz) potatoes
- 1/4 liter (1/2 pint) hot milk
- 70 grs (2.5 oz.) butter
- 4 eggs
- 200 grs (7 oz.) grated or thinly sliced Roncal cheese
Peal, cut into small pieces and boil the potatoes in water and salt. Drain and then make a purée. Add and mix with the hot milk, the butter and the Roncal cheese. Separate the eggs and add the four yokes and the nutmeg. Rectify the amount of salt, if necessary. Beat the egg whites to a foam, mixing them carefully with the purée. Put in the oven, preheated to 180ºC (356ºF), for 20 minutes and then grill for five minutes.