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Ingredients: 2 lb. Potatoes , pealed and quartered 3/4 cup fine dried bread crumbs 3 tbsp. margarine or butter , melted 1 tbsp. finely snipped fresh parsley 3 slightly beaten egg yolks 1/4 cup snipped fresh basil or lemon basil 1 tsp. finely shredded lemon peel 1 tsp. lemon juice 1 cup milk 1&1/2 cups shredded Swiss cheese ( 6oz ) 3 egg whites Method: Cook potatoes , covered , in boiling water 20-25 minutes or until tender; drain. Mash; set aside. In a bowl combine bread crumbs , margarine , and parsley. Press mixture onto bottom and up sides of a lightly greased 1 and 1/2 quart casserole. In a bowl combine egg yolks , basil , lemon peel and juice , 3/4 teaspoon salt . and 1/4 ground white pepper; stir in milk and one cup of the cheese. Stir milk mixture into potatoes. Beat egg whites till stiff peaks form; fold into potato mixture. Transfer into prepared casserole; top with remaining cheese. Bake uncovered , in a 350 degree oven for 45 minutes or until a knife inserted in center comes out clean. Garnish with snipped parsley. |
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