Potato Souffle

Name: Potato Souffle
Ingredients: Unsalted butter, for dish; 3 tablespoons fine dried bread crumbs; 1 cup leftover mashed potatoes; 2 large eggs, separated; 3 tablespoons heavy cream; 3 tablespoons grated Parmesan cheese; 1/2 teaspoon minced garlic; Salt and freshly ground pepper; Freshly grated nutmeg

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Author : Martha Stewart

Ingredients

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Instructions

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Step 1

Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.

Step 2

In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.

Step 3

Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.

Step 4

Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.