Swiss Potato Souffle


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 1-½-quart souffle dish. Bake in a 350 degrees F oven for 1 hour or until lightly browned on top. Serve at once.


Serves 6.

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