Souffled Cheese Potatoes

2 lbs potatoes, cubed

2/3 c heavy cream

3/4 c grated swiss cheese

pinch of cayenne pepper

2 egg whites

oil, for deep frying

salt and pepper

chopped parsley

cheese to garnish

Cook the potatoes in a saucepan of boiling salted water for 10 minutes. Drain well and pat dry. Mix together the heavy cream and swiss cheese in a large bowl. Stir in cayenne pepper and season with salt and pepper. Whisk the egg whites until stiff peaks form. Fold into the cheese mix. Add the potatoes turning to coat thoroughly. Heat the oil to 350. Remove the potatoes from the cheese mixture with slotted spoon and cook in oil for 3-4 minutes or until golden brown. Transfer the potatoes to a serving dish. Garnish with parsley and cheese.

I chose to bake instead of deep frying. So I put everything in a casserole dish and set it in the oven at 350 for 20 minutes. There really is not a whole lot of flavor to this meal, it's missing something.

Recipe from "Whats Cooking Vegetarian" by Jenny Stacey