Swiss Potato Souffle

From The Country Innkeepers' Cookbook

Miscellaneous Recipes | Potatoes Recipes

Yield: Serves 6.

A pleasant change from the baked potato-mashed potato routine.

• 5 potatoes, baked and riced
• 1/4 cup soft butter
• 2 ounces Swiss Gruyere cheese, grated fine
• 2 teaspoons chopped chives
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon savory
• 3 eggs, separated
• 1 cup heavy cream, whipped

Mix the cooled potato with butter, cheese, chives and seasonings. Fold beaten egg yolks into the cream; then fold into the potatoes.

Beat the egg whites until soft peaks form; gently fold into the potato. Spoon into a 1-1/2-quart soufflé dish. Bake in a 350 degrees F oven for 1 hour or until lightly browned on top. Serve at once.

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