4 med. potatoes, peeled and cut up
4 tbsp. butter
4 tbsp. all purpose flour
1 tsp. dried basil, crushed
1/8 tsp. pepper
2 2/3 c. milk
2 c. chopped ham
2 c. diced cooked vegetables OR two 8 oz. cans mixed vegetables, drained
4 egg yolks
1 1/3 c. shredded brick, Monterey Jack, Swiss or Cheddar cheese
4 egg whites

Cook the potato in boiling water until tender. Drain and mash potato; set aside.

In a saucepan melt the butter; stir in the flour, basil and pepper. Add the milk all at once; cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in the meat and vegetables. Turn the mixture into six 10 ounce custard cups or single-serving oven-proof bowls.

Beat the egg yolk with a fork. Stir egg yolk and cheese into the mashed potatoes. Beat the egg whites on high speed of electric mixer until stiff peaks form. (tips stand straight); fold into the potato mixture.

Spoon the potato mixture atop the meat mixture in dishes. Spread to the edges. Bake at 350 degrees for about 25 minutes or until top is golden. Serve immediately.