Light Cream Potato Souffle Recipe
Ingredients
| Butter | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Instant onion | 1 Teaspoon, minced | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Eggs | 3 , separated | |
| Salt and pepper | 1 |
Directions
Melt butter and blend in flour.
Add cream and cook, stirring, until thickened.
Add onion and potatoes; heat, stirring.
Quickly stir in beaten egg yolks.
Season, and fold in stiffly beaten egg whites.
Pour into 1 1/2-quart souffle dish or casserole, and bake in preheated moderate oven (350°F.) for 30 minutes, or until puffed and firm.
Add cream and cook, stirring, until thickened.
Add onion and potatoes; heat, stirring.
Quickly stir in beaten egg yolks.
Season, and fold in stiffly beaten egg whites.
Pour into 1 1/2-quart souffle dish or casserole, and bake in preheated moderate oven (350°F.) for 30 minutes, or until puffed and firm.
Chef
