Return to Content

Swiss Potato Souffle

by

Yield: Serves 6.

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

Ingredients:

  • 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

Instructions:

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 souffl

Updated Wednesday, July 25th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order