Three-cheese potato souffle

Yield: 1 Servings

Measure Ingredient
4 smalls Idaho Potatoes, Peeled And Cut Into I /2-Inch Cubes
¾ cup Milk
¾ cup Shredded Sharp Cheddar Cheese
½ cup Shredded Swiss Cheese
¼ cup Grated Parmesan Cheese
3 larges Scallions, Sliced
1 teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
3 larges Eggs, Separated

Preheat The Oven To 375! F. Place The Idaho Potato Cubes And Enough Water To Cover In A 3-Quart Saucepan Over High Heat And Bring To A Boil. Reduce The Heat To Low. Cover And Simmer 15 Minutes, Or Until The Potatoes Are Tender Drain. Cool Slightly. In A Large Bowl With The Mixer On Low Speed, Beat The Potatoes Until Smooth. Add The Milk, Cheddar, Swiss And Parmesan Cheeses, Scallions, Salt, Pepper And Egg Yolks; Beat On Low Speed Until The Ingredients Are Well Mixed. In A Small Bowl With The Mixer On High S peed, Beat The Egg Whites Until Stiff Peaks Form. Gently Fold The Beaten Egg Whites Into The Potato Mixture.Into The Potato Mixture, Spoon The Mixture Into A Greased 2-Quart Souffle Dish. Bake About 50 Minutes, Or Until The Souffle Is Puffed And Golden

(Makes 5 Servings)

From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at

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