<\/p>\n
1 kilo of potatoes (6-7 medium)<\/p>\n
\u00bc cheese that melts (gouda, mozzarella, etc.) sliced \u200b\u200bor grated<\/p>\n
250 grs feta cheese grated (optional) gives a nice flavor<\/p>\n
1 cup of grated kefalotyri or parmesan<\/p>\n
4 slices of bacon, ham or turkey<\/p>\n
2 eggs<\/p>\n
2 \u00bd cups of milk<\/p>\n
1\/3 cup olive oil<\/p>\n
Clean the potatoes and cut them into very thin slices<\/p>\n
Grease a large Pyrex or a medium rectangular pan with a little oil<\/p>\n
Place a layer of potatoes and where there are gaps, put a few more to cover well<\/p>\n
Pour half the cheeses everywhere<\/p>\n
And half the cold cuts cut into small pieces<\/p>\n
some salt and pepper<\/p>\n
In the same way, add potatoes, the rest of the cold cuts and the cheeses, except for the \u00bc cup of Kefalotyri or parmesan that will be used for the top<\/p>\n
place the last potatoes on top<\/p>\n
Beat the eggs, milk and oil in a bowl and pour over the souffl\u00e9<\/p>\n
Add the grated kefalotiri or parmesan , a little salt and pepper<\/p>\n
Cover with aluminum foil<\/p>\n
Bake at 180 degrees for an hour and uncover the Pyrex and bake for fifteen to twenty minutes until it gets a nice golden brown color<\/p>\n","protected":false},"excerpt":{"rendered":"
Potato souffle is ideal for a main course or as a side dish for grilled meat or chicken. Preferably served warm but it’s just as nice cold!<\/p>\n","protected":false},"author":1,"featured_media":1235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[198],"tags":[333,429,269,431,319],"class_list":["post-1237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maindish_en","tag-feta-cheese","tag-gouda","tag-milk","tag-mozzarella","tag-potatoes"],"yoast_head":"\n