Recipe - Three-Cheese Potato Souffle

4 small Idaho Potatoes, Peeled And
Cut Into I /2Inch Cubes
Three fourths cup Milk
Three fourths cup Shredded Sharp Cheddar
Cheese
One half cup Shredded Swiss Cheese
One fourth cup Grated Parmesan Cheese
3 lg Scallions, Sliced
1 teaspoon Salt
One fourth teaspoon 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 3Quart 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 2Quart Souffle Dish. Bake About 50 Minutes, Or Until The
Souffle Is Puffed And Golden

(Makes 5