Cheese and Potato Souffle
Ingredients
- 1 1/2 lb potatoes boiled
- 5 oz cheese grated
- 3 medium eggs separated
- 1 oz softened butter
- 2 tbsp milk
- 1 tsp ready made English mustard
- Pinch of salt
- 1 level tsp cayenne pepper
Instructions
- Put the cooked potatoes through a vegetable mouli or ricer.
- Beat in the cheese, egg yolks, butter, milk and mustard.
- Whisk the egg whites until stiff and carefully fold into the potato mixture, season with salt and cayenne pepper, then gently pour into a well buttered souffle dish.
- Cook in the oven Gas mark 7, 425°F (220°C) for 40 minutes.
- Resist the temptation to open the oven door before the cooking time is up.
- Serve immediately.
Calories: 332 kcal
Carbohydrates: 31 g
Protein: 17 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 162 mg
Sodium: 302 mg
Potassium: 827 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 749 IU
Vitamin C: 34 mg
Calcium: 312 mg
Iron: 2 mg