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Three cheese potato souffle

Yield: 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

Instructions:

Separated 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

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