Potato and cheese pudding

• 5 oz/150 g grated sheep cheese
• 1 3/4 lbs/750 g potatoes
• 1 tablespoon flour
• 3 eggs
• 1 tablespoon butter
• 1 cup milk
• Salt

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