Three-Cheese Potato Souffle |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. This casserole bakes up fluffy and golden-and makes a perfect company side dish, she confides from her Lenexa, Kansas kitchen. Ingredients:
4 cups mashed potatoes (without added milk and butter) |
1 cup fat-free milk |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2/3 cup shredded reduced-fat swiss cheese |
1/3 cup shredded parmesan cheese |
1/3 cup chopped green onions |
1 small onion, chopped |
1-1/4 teaspoons salt |
1/4 teaspoon pepper |
4 eggs, separated |
Directions:
1. In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
2. Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately. Yield: 12 servings.
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