Lemon-Basil Potato Puff
From: Better Homes and GardensThe buttery crumb crust adds a pleasing crispness to this herb-laced mashed potato casserole.
Servings: Makes 8 to 10 side-dish servings.
Prep: 40 mins
Total: 1 hr 25 mins
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Ingredients
2 pounds potatoes, peeled and quartered
3/4 cup fine dry bread crumbs
3 tablespoons margarine or butter, melted
1 tablespoon finely snipped fresh parsley
3 slightly beaten egg yolks
1/4 cup snipped fresh basil or lemon basil
1 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup milk
1-1/2 cups shredded Swiss cheese (6 ounces)
3 egg whites
Snipped fresh parsley
Directions
1. Cook potatoes, covered, in boiling water 20 to 25 minutes or until tender; drain. Mash; set aside.
2. In a bowl combine bread crumbs, margarine, and parsley. Press mixture onto bottom and up sides of a lightly greased 1-1/2-quart casserole. In a bowl combine egg yolks, basil, lemon peel and juice, salt, and white pepper; stir in milk and 1 cup of the cheese. Stir milk mixture into mashed potatoes.
3. Beat egg white until stiff peaks form; fold into potato mixture. Transfer to prepared casserole; top with remaining cheese. Bake, uncovered, in a 350 degree F oven about 45 minutes or until knife inserted in center comes out clean. Garnish with snipped parsley. Makes 8 to 10 side-dish servings.
Nutrition Facts
Calories 296, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 102 mg, Sodium 419 mg, Carbohydrate 32 g, Protein 13 g. Daily Values: Vitamin A 24%, Vitamin C 16%, Calcium 23%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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