Three-Cheese Potato Souffle

Three-Cheese Potato Souffle Ingredients

4 sm Idaho Potatoes, Peeled And	3 lg Scallions, Sliced
3/4 c Milk	1 ts Salt
3/4 c Shredded Sharp Cheddar	1/4 ts Freshly Ground Black
1/2 c Shredded Swiss Cheese	3 lg Eggs, Separated
1/4 c Grated Parmesan Cheese

Instructions for Three-Cheese Potato Souffle

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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