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Swiss Potato Souffle

Yankee Plus Dec 2015


Swiss Potato Souffle
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A pleasant change from the baked potato-mashed potato routine.

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  • 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 souffl

Updated Wednesday, July 25th, 2007

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