Ingredients:
- 1.6 lbs floury potatoes
- 2 oz. butter or margarine
- 3 eggs
- 3 1/2 oz. cheese
- salt
- pepper
- nutmeg
- paprika
- 1 bunch parsley (chopped)
- bread crumbs
Directions:
- Wash and peel the potatoes and boil until soft. When soft, drain well and mash.
- Now place butter (or margarine), 3 egg yolks, the cheese (grated), some salt, pepper, nutmeg, aprika and chopped parsley into a mixing bowl together with the mashed potatoes and mix thoroughly.
- In a separate bowl, whip the egg whites until foamyand white. Then fold in with the potato mixture too.
- Rub butter or margarine on to the inside of a deep roasting pan and spread the potato mixture in to the roasting pan.
- Bake in a preheated oven at appr. 430 degrees Fahrenheit for 30 - 40 minutes.
- In the meantime sauté some bread crumbs for a couple of minutes in butter or oil.
- When the potato soufflé is finished, sprinkle with sautéed bread crumbs and serve with salad, vegetables (i.e. Leipziger Allerlei) or just as it is.
- Also suitable as side dish for any kind of meat or fish.
