Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Idaho Potatoes, Peeled And 1/4 c Grated Parmesan Cheese
-Cut Into I /2-Inch Cubes 3 lg Scallions, Sliced
3/4 c Milk 1 ts Salt
3/4 c Shredded Sharp Cheddar 1/4 ts Freshly Ground Black
-Cheese -Pepper
1/2 c Shredded Swiss Cheese 3 lg Eggs, 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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