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Classic Potato Soufflé | Fluffy & Golden Brown
(0)
55 min
Under an hour
Knuspr-Küche
Ein wahrer Klassiker der traditionellen deutschen Küche: Dieses feine Kartoffelsoufflé gelingt herrlich luftig, cremig im Kern und mit einer goldbraunen Kruste aus aromatischem Käse. Perfekt als herbstliches Hauptgericht oder feine Beilage!
Ingredients
Preparation method
Preparation & potato mixture
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease a baking dish with a little butter and dust thoroughly with breadcrumbs.
Peel the floury potatoes, cut into even pieces and boil in salted water for approx. 20 minutes until soft. Then drain and allow to steam off briefly.
Separate the eggs. Whip the egg whites with a small pinch of salt until stiff and set aside.
Chef's tip
For a particularly fluffy result, the potatoes should be well steamed off after boiling so that no excess moisture remains in the mixture.
The soufflé tastes fantastic with a fresh green leaf salad or a cucumber salad with sour cream dressing.
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