Potato Souffle

80
4
salty salty
INGREDIENTS
  • 1.2 kg peeled potatoes
  • 1 leek finely chopped
  • 350 gr. grated graviera cheese OLYMPOS
  • 500 ml fresh whole milk OLYMPOS
  • 250 ml heavy cream OLYMPOS
  • 3 cloves of garlic
  • 80 gr. butter OLYMPOS chopped in small pieces
  • 1/2 tsp. ground nutmeg
  • salt, pepper
PRODUCT
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Fresh milk full fat
Fresh milk full fat
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Cow butter
Cow butter
graviera-packshot-gallery-0
Graviera cheese
Graviera cheese
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Dairy cream 35% fat
Dairy cream 35% fat
METHOD
  1. Cut the potatoes into thin slices. 
  2. Put the milk in a pot along with 2 chopped cloves of garlic and add the salt, the pepper and the nutmeg.
  3. Add the potatoes and the leek and boil for 10 minutes.
  4. Rub an ovenproof baking dish with a clove of garlic and butter it. 
  5. Put the potatoes with the milk into the baking dish, add half of the grated graviera cheese and mix. 
  6. Add the salt, the pepper and the heavy cream and cover the surface with the rest of the graviera cheese.
  7.  Put the butter on top in small pieces and bake in preheated oven at 180° C (350°F)  for about 1 hour.
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