Three Cheese Potato Souffle Recipe

Three Cheese Potato Souffle Recipe

Yield: 1 Servings
Recipe by luhu.jp

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

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


Source from luhu.jp