Three-cheese potato souffle
1 Servings
Ingredients
| Quantity | 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 |
Directions
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 www.synapse.com/~gemini