Maine Potato and White Cheddar Souffle: “Tony Dyer” Style
Mr. Anthony M. Dyer was a legendary teacher of social studies and history in the region district 13 school system, Middlefield and Durham Connecticut. Being raised in the potato country of Maine, he had a particular fondness for dishes made with Maine potatoes. Throughout his career, he positively impacted the lives of thousands of students with his vivid accounts of historical events. There will be a celebration of Mr. Dyer’s life on Saturday November 30, 12-2 p.m. at the Middlefield Federated Church.
- 4 cups Maine potatoes - peeled, cut into 1” pieces
- 1 cup shredded white cheddar cheese
- 2 Tbsp. butter
- 4 large egg yolks
- 4 large egg whites
- To taste: salt and pepper
- Preheat an oven to 375ºF. Place the potatoes in a pot and add enough cold water to cover. Cover and bring to a boil. Cook until tender, but not falling apart. Drain thoroughly and pat dry. Mash using a potato ricer or very well with a hand potato masher (not lumpy). Add the butter, cheese and egg yolks. Mix thoroughly so there are no streaks of egg yolks. Season to taste with salt and pepper. Let cool slightly.
- Whip the egg whites until medium stiff peaks and fold into the bowl of potatoes until there are no streaks of whites. Transfer into greased baking dish or individual ramekins. Bake for about 30 minutes or until well puffed and browned on top. Enjoy and Happy Thanksgiving!
Lincoln Culinary Institute: www.lincolnculinary.com