Ingredients:

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6 large potatoes, boiled

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Ground beef

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Finely chopped onion

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1 can sweet corn

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Milk

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Pinch of salt

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Pinch of white pepper

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Pinch of black pepper

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Pinch of garlic powder

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Dried thyme

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Chicken bouillon cube

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Paprika or sweet red pepper ground

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Mozzarella cheese

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Butter

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Method:

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In a skillet, heat a little vegetable oil and sauté the onion until soft. Add the ground beef and cook until browned. Add corn if desired.

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Season with salt, white and black pepper, paprika, thyme, garlic powder, and the chicken bouillon. Stir in a little water and simmer, then set the filling aside.

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In a deep dish, mash the potatoes well and stir in a pinch of salt and pepper, then gradually add milk and butter to form a cohesive dough-like mixture.

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Grease a baking dish with a little butter and spread half of the potatoes in the dish.

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Place the meat filling in the middle and sprinkle with cheese.

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Spread the remaining potato over the top and smooth with wet hands or oiled hands to prevent sticking.

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Bake in a preheated oven at 200 C for about 30 minutes on the middle rack. Brown the top slightly, then add a little more cheese and brown again.

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Remove from the oven and let rest a bit before serving with a green salad.

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This potato puree soufflé recipe comes from the friend and chef Fatima Zahoui Gamlouch of Sho Tabbkhin Today:

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Fatima Zahoui Gamlouch

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Click Fatima to visit her page on our site

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#Recipes #Recipe #Souffle #Potato_Souffle #Potato #Potato_By_Sho_TabbkhinToday

Potato Puree Souffle in the Oven

Prep checklist