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Cheese & Potato Souffle ****
time: 1 1/2 hours
2 baking potatos
1/2 cup grated Gruyere
1/4 cup butter
1/8 cup heavy cream
1 egg, separated
dash nutmeg
s&p

+ preheat oven to 425° f
+ prick potatoes w/ fork
+ place directly on oven rack
+ bake for one hour
+ whisk egg whites into stiff peaks
+ set aside
+ lower temp to 350° f
+ half potatoes lengthwise
+ scoop out flesh & set aside
+ place skins on baking sheet making sure the retain shape and return to oven
+ mash pulp & mix cheese, s&p, nutmeg
+ mix in butter, cream, egg yolks til smooth & soft
+ gently fold in egg whites with metal spoon
+ fill skins with mixture
+ bake 20-25 min (golden brown)


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Cheese_and_Potato_Souffle
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