Title: Three cheese potato souffle
 Categories: Vegetables
      Yield: 1 Servings
 
      4 sm Idaho Potatoes, Peeled And
           -Cut Into I /2-Inch Cubes
    3/4 c  Milk
    3/4 c  Shredded Sharp Cheddar
           -Cheese
    1/2 c  Shredded Swiss Cheese
    1/4 c  Grated Parmesan Cheese
      3 lg Scallions, Sliced
      1 ts Salt
    1/4 ts Freshly Ground Black
           -Pepper
      3 lg Eggs, Separated
 
  Preheat The Oven To 375! F. Place The Idaho Potato Cubes And Enough
  Water To Cover In A 3-Quart Saucepan Over High Heat And Bring To A
  Boil. Reduce The Heat To Low. Cover And Simmer 15 Minutes, Or Until
  The Potatoes Are Tender Drain. Cool Slightly. In A Large Bowl With
  The Mixer On Low Speed, Beat The Potatoes Until Smooth. Add The Milk,
  Cheddar, Swiss And Parmesan Cheeses, Scallions, Salt, Pepper And Egg
  Yolks; Beat On Low Speed Until The Ingredients Are Well Mixed. In A
  Small Bowl With The Mixer On High S peed, Beat The Egg Whites Until
  Stiff Peaks Form. Gently Fold The Beaten Egg Whites Into The Potato
  Mixture.Into The Potato Mixture, Spoon The Mixture Into A Greased
  2-Quart Souffle Dish. Bake About 50 Minutes, Or Until The Souffle Is
  Puffed And Golden
  
  (Makes 5 Servings)
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994