Idaho® 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 teaspoon Tabasco sauce
  • 3 cloves fresh minced garlic
  • Salt to taste
  • 6 eggs, separated
  • * Or use 1 tablespoon dried parsley

Directions:

  1. Steam potatoes until very tender. Drain and mash.
  2. 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.
  3. Pour into ungreased shallow 1/2 pan. Bake uncovered at 375 degrees F, in conventional oven or 350 degrees F in convection oven until golden brown - about 50 minutes.
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Yield: 24

Source:
Barbara Dudley
Sam & Harry's
McClean, VA

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