Potato soufflé is perfect as an appetizer for a festive table and will surprise all guests with a pleasant taste. The appetizer is prepared for a short time and requires little money.
It is necessary
- - 220-260 g flour
- - 3 eggs
- - 650-670 g potatoes
- - 70-110 g grated Parmesan
- - salt
- - 270-310 ml of milk
- - 15-20 g butter
- - 10-15 g of granular mustard
Instructions
Step 1
Peel the potatoes, divide into 3-4 parts, put in boiling salted water and cook, covered with a lid, for 17-25 minutes, until tender, then pour out the water. Place the saucepan with potatoes over low heat for 1 minute to dry well. Mashed potatoes, add salt and pepper.
Step 2
Prepare the béchamel sauce. Soften butter in a saucepan, add flour and lightly fry for a minute, stirring. Add milk and cook, continuing to stir, over low heat for 8-11 minutes, until the sauce thickens. Add some grated Parmesan, season with salt and pepper and cool.
Step 3
Separate the whites from the yolks. Stir the mashed potatoes with the sauce, yolks and mustard. In a cup, beat the whites until thick and add to the mixture.
Step 4
Heat the oven to 190-210 degrees. Transfer the finished mass to pre-oiled molds. Top with the remaining parmesan. Bake for 27–37 minutes, until soufflé rises and turns golden. Serve hot soufflé.
