Start by boiling the potatoes in a pot over high heat for approximately 20 minutes until they are tender. Peel and either pass them through a vegetable mill or mash them with a potato masher. Season with salt and pepper, then combine them with 100 g of butter, milk, egg yolks, and 50 g of semi-hard DOIRANI cheese.

In a mixer, beat the egg whites until fluffy and forming peaks. Gently fold them into the potato mixture to preserve their volume. Add the ham, smoked DOIRANI cheese, and mix gently. Preheat the oven to 180°C (356°F).

Transfer the mixture into a well-buttered and breadcrumb-sprinkled dish. Place the remaining 50 g of butter on top and sprinkle with the remaining breadcrumbs. Bake the soufflé for about 40 minutes until golden and puffed. Serve the soufflé garnished with thyme for an added touch of flavor.