Wash potatoes, peel, cook until cooked. Wash the dill, dry, chop finely. Chop the garlic. Grate cheese on a fine grater. Divide the eggs into yolks and squirrels.
Crush potatoes, add salt, pepper, nutmeg, dill and 30 grams of butter. Allow the potatoes to cool slightly and then add 4 tbsp. l sour cream, yolks, starch and half grated cheese. Stir until smooth. Beat the whites well, mix in the potato-dill mixture.
Lubricate the baking dish with the remaining oil and sprinkle with breadcrumbs, put in the prepared mashed potatoes, then grease everything with sour cream and sprinkle with cheese.
Bake potato soufflé at 200 degrees for 30 minutes.