Potato Souffle

1. 1

   Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish.

2. 2

   Add Parmesan to dish and roll dish to coat inside; set aside.

3. 3

   In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.

4. 4

   In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form.

5. 5

   Careful not to overbeat.

6. 6

   Stir 1/3 of egg whites into potato mixture.

7. 7

   Gently fold in remaining egg whites until just incorporated.

8. 8

   Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.