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| 4 klein | Idaho Potatoes, Peeled And Cut Into I /2-Inch Cubes |
| 3/4 Tasse | milk |
| 3/4 Tasse | Cheddar cheese sharp, shredded |
| 1/2 Tasse | swiss cheese shredded |
| 1/4 Tasse | parmesan grated |
| 3 gross | scallions sliced |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 3 gross | eggs separated |
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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)
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