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Three cheese potato souffle
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| Artist: |
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| Categories: |
Cheese, Cheese & Eggs, Quiches & Souffles, Vegetables |
| Yield: |
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Ingredients:
| 4
| small | Idaho Potatoes, Peeled And | | | -Cut Into I /2-Inch Cubes | | 3/4
| cup | Milk | | 3/4
| cup | Shredded Sharp Cheddar | | | -Cheese | | 1/2
| cup | Shredded Swiss Cheese | | 1/4
| cup | Grated Parmesan Cheese | | 3
| large | Scallions, Sliced | | 1
| tsp | Salt | | 1/4
| tsp | Freshly Ground Black | | | -Pepper | | 3
| large | Eggs, Separated |
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Procedures:
| 1 | Preheat the oven to 375! f. | | 2 | Place the idaho potato cubes and enough water to cover in a 3-quart saucepan over high heat and bring to a boil. | | 3 | Reduce the heat to low. | | 4 | Cover and simmer 15 minutes, or until the potatoes are tender drain. | | 5 | Cool slightly. | | 6 | In a large bowl with the mixer on low speed, beat the potatoes until smooth. | | 7 | Add the milk, cheddar, swiss and parmesan cheeses, scallions, salt, pepper and egg yolks; beat on low speed until the ingredients are well mixed. | | 8 | In a small bowl with the mixer on high s peed, beat the egg whites until stiff peaks form. | | 9 | Gently fold the beaten egg whites into the potato mixture.into the potato mixture, spoon the mixture into a greased 2-quart souffle dish. | | 10 | Bake about 50 minutes, or until the souffle is puffed and golden | | 11 | (makes 5 servings) | | 12 | from the files of al rice, north pole alaska. | | 13 | Feb 1994 |
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