Light Cream Potato Souffle
|All purpose flour||3 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Instant onion||1 Teaspoon, minced|
|Potatoes||1 Cup (16 tbs), mashed|
|Eggs||3 , separated|
|Salt and pepper||1|
Melt butter and blend in flour.
Add cream and cook, stirring, until thickened.
Add onion and potatoes; heat, stirring.
Quickly stir in beaten egg yolks.
Season, and fold in stiffly beaten egg whites.
Pour into 1 1/2-quart souffle dish or casserole, and bake in preheated moderate oven (350°F.) for 30 minutes, or until puffed and firm.