9
Preheat oven to 400ºF. Lightly butter a shallow 3-quart
casserole or baking dish.
Place potatoes in a large saucepan and cover with water
by 2 inches. Add 1 teaspoon salt and 1 teaspoon white
vinegar. Bring to a boil, then reduce heat and simmer
until potatoes are tender when tested with a fork, about
18 to 20 minutes. While the potatoes cook, combine the
green onions, milk, butter and 1 teaspoon kosher salt,
bring to a simmer, then turn off the heat and let steep
(this may also be done in a microwave).
Drain the potatoes and place in Cuisinart
™
mixing bowl.
Insert the fl at mixing paddle. Turn to speed 4. Set timer
and mix for 2 minutes. Scrape bowl and paddle. Set
timer for 5 minutes and continue mixing on speed 4.
While mixing, add the milk/green onion mixture that has
been steeping. When that has been incorporated, add
the cubed Brie and pepper. Add the beaten egg yolks,
beating until totally incorporated. Transfer this mixture
to a large bowl. Wash and dry the Cuisinart
™
mixing
bowl thoroughly.
Place egg whites in the Cuisinart
™
mixing bowl. Insert
the chef’s whisk. Add cream of tartar and whip the egg
whites, gradually increasing the speed from speed 1 to
speed 10. Whip until the egg whites have formed stiff,
but not dry peaks.
Stir about
1
⁄
3
of the beaten egg whites into the potato
mixture to lighten it. Gently fold the remaining whipped
egg whites into the potato mixture. Transfer the mixture
to the prepared baking dish or casserole. Bake in the
preheated 400°F oven for 50 to 60 minutes, until the top
is pale golden and the potatoes are puffed. Let stand 5
minutes before serving.
3
pounds Yukon Gold or russet
potatoes, peeled, cut into
½-inch
slices
1
teaspoon salt
1
teaspoon white vinegar
8
green onions, trimmed
and
chopped
¾
cup reduced fat milk
2
tablespoons unsalted butter
1
teaspoon kosher salt
6
ounces Brie, rind removed,
cut into cubes
½
teaspoon freshly ground white
or black pepper
3
large eggs, separated
½
teaspoon cream of tartar
Makes twelve servings
This is a great side dish to serve with a roasted tenderloin or grilled fi llets when entertaining.
souffl éd potatoes
with brie
