Potato and Cheese Pudding
- 5 oz / 150 g grated sheep cheese
- 1¾ lbs / 750 g potatoes
- 1 tablespoon flour
- 3 eggs
- 1 tablespoon butter
- 1 cup milk
- Peel the potatoes, boil them, and crush with the potato press (or sieve or grind).
- Place in a bowl.
- Add warm butter, salt, milk, mix well, and then add flour and the yolks and the whipped egg whites at the end.
- Add the cheese to the potato paste, mix well, place in a mold and bake until brownish.
- Serve warm.