Potato Soufflé Casserole
June 18, 2009 by Dexie Wharton
Filed under Recipes
The title “Pototo Souffle Casserole” alone sounds delicious, doesn’t it? We can thanks Idaho potato for this delicious recipe.
Potato Soufflé Casserole
Ingredients:
* 24 about 8 lbs Idaho® potatoes (8-10 oz) peeled & cut into chunks
* 3 cups Half-and-half or evaporated milk, heated
* 1 cup Grated Parmesan cheese
* 4 cups Low fat Yogurt or light sour cream
* 1/2 cup* Fresh minced parsley
* 1/4 t Tabasco Sauce
* 3 cloves Fresh minced garlic
* To taste Salt
* Eggs, separated * or use 1 T dried parsley
Directions:
Steam potatoes until very tender. Drain and mash Beat in heated half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco sauce, garlic, salt and egg yolks. Beat egg whites until stiff; fold into potato mixture Pour into ungreased shallow ½ pan. Bake uncovered at 375ºF, in conventional oven or 350ºF in convection oven until golden brown – about 50 minutes.
I am quite intrigued with Tobasco sauce mixed in with half and half or evaporated milk as part of a “Soufflé” recipe. I’m looking forward to making this at home.
(Images/Source : Idaho potato)
