Potato Souffle

Ingredients

• Three cups hot creamed potatoes
• two egg yolks
• two tablespoons butter
• enough cream to make mixture creamy
• about three teaspoons
• one-half cup grated cheese

Method

1. 1

   Beat potatoes with egg yolks and butter.

2. 2

   Add cream and season with salt, pepper, and grated onion.

3. 3

   Put in baking dish, cover with meringue mixed with cheese, sprinkle with paprika, and dot with butter.

4. 4

   Bake at 350 degrees for 12 to 15 minutes.

As published

This recipe was extracted from Natchez recipes (1900), page 28. The excerpt below is the record exactly as published.

POTATO SOUFFLE Three cups hot creamed potatoes. Beat in two egg yolks, two tablespoons butter. Add enough cream to make mixture creamy. Season with salt and pepper, grated onion, if desired (about three teaspoons), put in baking dish and cover with meringue to which add one-half cup grated cheese

Cook this with the app: pantry check, scaling, and the assistant.