| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Swiss |
Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
sm |
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 |
lg |
Scallions, Sliced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 3 |
lg |
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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