Sour Cream Souffl

Yield:48 servings

1 gal.boiling water
36 oz.packaged casserole scalloped potatoes mix
1 qt.eggs or egg substitute
1 qt.sour cream

1. Heat oven to 350°F (convection oven to 325°F).
2. Pour boiling water evenly into 2 half-size steamtable pans. Whisk in seasoning packets from packaged potatoes, then stir potatoes evenly into the two pans.
3. Beat eggs and sour cream until frothy. Divide and stir into pans of potato mixture. Bake 45 to 50 minutes or until set. Remove from oven, let sit 10 minutes before serving.
4. Portion 1⁄2 cup servings onto plates. (Top with shredded cheese, if desired, and melt in salamander or broiler before serving.)

Recipe and photo from Basic American Foods.