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Fluffy Old Viennese Potato Soufflé | With Mountain Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Traditionelle Wiener Kochkunst in Perfektion: Ein wunderbar luftiges Soufflé aus mehligen Erdäpfeln, feinem Eischnee und würzigem Bergkäse. Im Backrohr goldbraun gebacken und mit frischem Schnittlauch verfeinert – eine herrlich flaumige Hauptspeise oder elegante Beilage für herbstliche Tage.
Ingredients
Preparation method
Prepare the potatoes
Wash and peel the floury potatoes and boil them in plenty of salted water until soft. Then drain, allow the steam to evaporate briefly, and press them while still warm through a potato ricer into a large bowl.
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish (or 4 ramekins) with about 10 g of the butter and dust with the breadcrumbs.
Prepare the soufflé mixture
Gently heat the remaining butter (40 g) and the milk until lukewarm and stir into the riced potatoes. Separate the eggs. Gradually stir the egg yolks into the purée. Mix in the grated mountain cheese and chopped chives, then season generously with salt, pepper, and freshly grated nutmeg.
Chef's tip
For an especially high rise, always brush the edges of the baking dish from bottom to top when greasing.
The soufflé will deflate slightly soon after being removed from the oven – therefore, always serve it fresh straight from the oven.
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