1 lb. potatoes, peeled
Salt
2 tbsp. butter
2 tbsp. flour
1/2 c. grated Swiss cheese
1/2 c. Parmesan cheese
3/4 c. milk
3 eggs, separated
Salt
Nutmeg

Cut potatoes in uniform pieces. Cook in small amount of boiling salted water until soft. Drain and mash. You should have 2 cups. Stir in butter, flour, cheese and milk. Beat in egg yolks one by one. Taste. Season lightly with salt. Beat egg white until stiff, but not dry. Fold into potatoes. Turn into buttered casserole. Sprinkle top with nutmeg. Cook until puffed and brown. Serve at once.