Potato Soufflee with Herbs
Brush potatoes and cook in salted water for about 30 minutes. Drain and peel, squeeze through a ricer and let evaporate. Add cornstarch, butter, creme fraiche and cheese.
Separate eggs. Add egg yolks to potato mixture and season with salt, pepper and nutmeg.
Rinse and shake dry herbs, chop finely.
Beat egg whites with 1 pinch of salt until stiff, then fold into potato mixture. Add herbs and bell pepper.
Fill ramekins with the mixture, leaving about 1/2 inch border and place ramekins into a shallow baking dish. Add 2-3 cm (approximately 1 inch) of boiling water to the dish and bake in preheated oven at 180°C (approximately 350°F0 for about 30-40 minutes or until golden brown.
If desired, serve with green salad.