-60 g of Gruyère cheese
-30 cl of milk
-50 g of butter
Preheat your oven to th.5-6 (160 ° C).
Break the eggs into 2 bowls, separating the yolks from the whites.
Peel, wash then, on your kitchen board, cut the potatoes into pieces.
In a pot of boiling salted water, cook the pieces of potatoes.
Once cooked, drain, then crush the potatoes in a bowl.
In another saucepan, boil the milk with salt, pepper and butter.
Then add this potato preparation.
Add the 4 egg yolks and gruyere.
Beat the egg whites and add them very gently to the mashed potatoes.
Take small individual ramekins. Butter them then pour in the previous preparation.
Reduce the oven intensity to th.5-6 (160 ° C)
Bake the ramekins for 5 minutes.
Then increase the oven temperature again to th.6 (180 ° C), then continue cooking for 8 min.
Wait until the soufflés are golden brown before serving.