Recipes
Idaho Potato Soufflé Casserole

Idaho Potato Soufflé Casserole

YIELD: SERVES 24

24 potatoes (8-10 oz) peeled, cut into chunks (about 8 lbs.)
3 cups half-and-half or evaporated milk, heated
1 cup grated Parmesan cheese
4 cups low fat yogurt or light sour cream
½ cup fresh minced parsley (or 1 Tbsp. dried)
¼ tsp. Tabasco sauce
3 cloves fresh garlic, minced
Salt, to taste salt
6 eggs, separated

1. Steam potatoes until

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