PreparationWash potatoes. Crack eggs open and separate. Grate Oldenburger Gouda coarsely. Wash herbs, pat dry and chop finely. Butter portion-sized ramekins and dust with breadcrumbs. Heat oven to 200 °C.
The PotatoesBoil potatoes in their skin until well cooked, drain and peel. While still hot, press potatoes through a potato press into a large bowl. Season with salt. Add egg yolks one by one and mix under the potatoes. Add 60 g Oldenburger Butter, grated Oldenburger Gouda and chopped herbs. Season with salt and pepper.
Preparing the SouffléNext, whisk egg whites until stiff and fold under the potato mixture. Fill mixture into ramekins and bake in the oven for 30-35 minutes until golden brown.
The Final TouchPlace ramekins on a serving dish with some lingonberry jam and serve.
Tips from Chefs to Chefs
01. The soufflé is a perfect accompaniment for strips of meat in a creamy sauce or ragouts. As a main course, serve the soufflé with a salad.
02. You can also prepare the soufflé successfully with other Oldenburger Cheese varieties like Oldenburger Burlander.
03. Make sure not to open the oven door during baking a soufflé – as it will collapse at once.