2 cups riced potatoes
1/2 cup grated sharp cheese
1/2 cup hot cream
Salt and pepper
4 egg yolks, beaten
4 egg whites, beaten
Grated parmesan
Stir the cheese into the hot cream and mix lightly with the hot riced potatoes. Add salt to taste and pepper. Beat the yolks, add them and fold in the stiffly beaten whites last. Pour into a greased baking dish, put in a pan of water and bake 15 minutes at 375 degrees f. Or until puffed up. Potato soufflés do not take long to bake because there is not a lot of moisture to absorb. Sprinkle with a little parmesan cheese before it comes from the oven. Two tablespoons grated onion may be used instead of the cheese and a little less cream.
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