- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 155 mg
- Sodium
- 189 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 155 mg
- Sodium
- 189 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
- In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
- In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
- Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
- Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
- Serve immediately.
