1 3/4 lbs. potatoes, peeled
7 oz. cold milk
1 tbsp. heavy cream
1 oz. butter
4 eggs, separated
Salt and pepper
4 oz. grated Gruyere cheese
3 oz. butter (for the souffle pan)

Boil potatoes in a large pan of lightly salted water for 30 minutes, then drain and mash until smooth. Place them in a large bowl, then stir in the milk, cream, 1 oz. butter, egg yolks, salt, pepper and cheese.

Put 3 oz. butter in a 7 inch souffle pan (or deep casserole) and place in a preheated oven (350 degrees) until the butter has melted. Remove from the oven and turn to coat the sides with butter.

In a large mixing bowl, beat the egg whites until stiff, then fold them into the potatoes. Pour the mixture into the pan and place immediately in the oven to bake for 40 minutes. Do not disturb souffle while baking. Souffle will be browned when done. 4 servings.