Ingredients:
2 lbs potatoes, peeled & quartered
3/4 cup fine dry breadcrumbs
3 tablespoons margarine or 3 tablespoons 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 lemons, rind of
1 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 cups shredded swiss cheese
3 egg whites
snipped fresh parsley
Directions:
Cook potatoes in a covered saucepan in boiling water 20-25 mins.
or until tender.
Mash& set aside.
In a bowl combine breadcrumbs, margarine,& parsley.
Press mixture onto the bottom and up the sides of a lightly greased 1 1/2 qt.
casserole dish.
In a bowl combine egg yolks,basil, lemon peel& juice,salt& ground white pepper,stir in milk& 1 cup of the cheese.
Stir this milk mixture into mashed potatoes.
Beat egg whites until stiff peaks form,fold into potato mixture.
Transfer to prepared casserole and top with remaining cheese.
Bake, uncovered at 350 for 45 mins.
or until knife inserted in the centre comes out clean.
Garnish with fresh snipped parsley.
Makes 8-10 servings.
Servings: Serve
Time preparation: 35 min.
Time total: 80 min.