| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetables | 1 | Servings |
INGREDIENTS
| 4 | Idaho Potatoes, Peeled And | |
| Cut Into I /2-Inch Cubes | ||
| 3/4 | c | Milk |
| 3/4 | c | Shredded Sharp Cheddar |
| Cheese | ||
| 1/2 | c | Shredded Swiss Cheese |
| 1/4 | c | Grated Parmesan Cheese |
| 3 | Scallions, Sliced | |
| 1 | t | Salt |
| 1/4 | t | Freshly Ground Black |
| Pepper | ||
| 3 | Eggs, Separated |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 4399
Calories From Fat: 3027
Total Fat: 337.5g
Cholesterol: 1509.1mg
Sodium: 7555mg
Potassium: 2420.5mg
Carbohydrates: 33.2g
Fiber: 4.2g
Sugar: 15.2g
Protein: 293g