Baked potato and cașcaval soufflé | Traditional and fluffy
(0)
60 min
Under an hour
Sezamo
Un preparat clasic și reconfortant din bucătăria românească: sufleu de cartofi copt la cuptor, pufos și rumenit la perfecție. Piureul fin de cartofi este îmbogățit cu unt, smântână, cașcaval generos și aromat cu cimbru uscat, iar albușurile bătute spumă îi conferă o consistență aerată irezistibilă.
Preparation method
Preparing the potatoes and the base
Peel the white potatoes, cut them into large cubes, and boil them in salted water for 20-25 minutes until very soft. Drain well and mash them finely while still hot, together with 30 g of butter and 100 ml of lukewarm milk, until you get a velvety puree.
Let the puree cool slightly to room temperature, then incorporate the sour cream, the yolks from the 4 eggs (separate the whites and keep them in a clean bowl), the dried thyme, salt, and ground black pepper. Add 100 g of finely grated cașcaval cheese and mix thoroughly until well combined.
Incorporating and assembling
Preheat the oven to 180°C. Grease an ovenproof baking dish with the remaining 20 g of butter and evenly coat the bottom and sides of the dish with breadcrumbs, shaking off any excess.
Chef's tip
To ensure a nice and even rise of the soufflé, do not open the oven door during the first 25 minutes of baking.
Make sure the mashed potatoes are lukewarm, not hot, before adding the egg yolks to prevent them from cooking prematurely.
27 min
Under an hour
