Cheese and egg soufflé

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 103 (falt i det fri)

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1
Cook the base
Heat the milk, butter and potato starch in a pot, stirring. Simmer the mixture for a couple of minutes until smooth. Season with salt and pepper.
2
Add the eggs and cheese
Take the mixture off the heat and let it cool slightly. Stir in the egg yolks and the grated cheese. Mix quickly but thoroughly.
3
Bake
Gently fold in the stiffly whisked egg whites. Pour the mixture into a buttered dish and bake at fairly low heat (about 160–175 °C (345 °F)) for 20–30 minutes. Serve the soufflé immediately.

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