Serves 4 to 6
• 5 Tbs. butter
• 3 Tbs. flour
• 1⅓ cups hot milk
• 6 egg yolks
• 6 oz. Munster cheese, grated
• 1 medium-sized potato (about ½ lb.)
• 1 medium-sized yellow onion, peeled, quartered, and thinly sliced
• 4 to 5 tsp. crushed dried red peppers (depending on how hot they are)
• 1 tsp. salt
• 8 egg whites
• pinch of cream of tartar
Garnish: Dill Sauce
1. Melt 3 tablespoons of the butter, stir in the flour, and cook the roux for a few minutes over low heat, stirring constantly. Whisk in the hot milk and continue beating with a whisk until the sauce is thick and smooth.
2. Remove the sauce from the heat and beat in the egg yolks, one by one, then stir in the grated cheese. Stir the sauce over low heat until the cheese is just melted, then put it aside.
3. Peel the potato, cut it into ¼-inch dice, and boil it in salted water for a few minutes, then drain immediately. Melt the remaining 2 tablespoons of butter in a medium-sized skillet and sauté the onions in it on fairly high heat until they start to color. Add the potatoes and continue sautéing, stirring constantly, until the potatoes are golden brown and tender. Add the crushed red peppers and stir for 2 to 3 minutes more.
4. Stir the vegetable mixture into the cheese sauce, along with the salt.
5. Beat the egg whites with the cream of tartar until they hold stiff peaks. Stir about ⅓ of the egg whites into the cheese and vegetable mixture, then fold in the rest. Pile the mixture into a prepared 2-quart soufflé dish and put it in the middle of a preheated 375-degree oven. Lower the heat to 350 degrees and bake the soufflé for about 40 minutes.
6. Serve the soufflé with dill sauce.
