Jarlsberg Potato Soufflé with Lamb Chops and Green Bean Salad

Ingredients

• 2 tbsp butter
• 3 tbsp Flour
• 500 ml milk
• salt (pepper and nutmeg)
• 500 g Potatoes
• 200 g grated Jarlsberg cheese
• 2 egg yolks
• 3 egg whites
• 50 g butter (for greasing)
• 600 g fresh green beans
• Salt
• 2 tbsp Dijon mustard
• 1 tbsp Olive Oil
• balsamic vinegar
• 1 tbsp water
• 2 tbsp fresh tarragon leaves (chopped)
• sugar (salt and pepper)
• 800 g lamb chops
• salt (and pepper)
• 1 tbsp oil
• 4 Garlic cloves
• tarragon (for the salad)

Instructions

1. 1.

   Salad: Trim stems and any strings from the beans. Blanch beans in salted boiling water for about 10 minutes until still firm, then shock them in ice water to preserve color. Whisk mustard into a bowl with olive oil, balsamic vinegar, and water. Season with tarragon, sugar, salt, and pepper. Toss drained beans in the vinaigrette and mix well.

2. 2.

   Soufflé: Peel and cook potatoes. While they boil, make a thick béchamel by melting butter, adding flour, then milk; season with salt, pepper, and nutmeg, simmering for 10 minutes on low heat. Drain potatoes when tender, mash them, and fold in grated Jarlsberg and egg yolk into the béchamel. Let cool. Preheat oven to 180°C (356°F). Beat egg whites until stiff peaks form, then gently fold into the potato‑cheese mixture. Grease four soufflé molds with butter and fill them three‑quarters full. Place on a baking rack and bake for 8–10 minutes until risen and golden brown.

3. 3.

   Lamb chops: Season lamb chops with salt and pepper, rub with oil, garlic, and tarragon sprigs. Sear each side in a skillet over medium heat for 2–3 minutes to develop a crust. Remove from pan and rest for a few minutes. Serve the lamb chops alongside the soufflé and salad immediately.