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Idaho® Potato Soufflé Casserole
Recipe courtesy of Barbara Dudley, RD, Director of Dietetic Services , Independence Regional Health Center, Independence, MO
Yield: Serves 24
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
- Salt to taste
- 6 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 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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