TWICE-BAKED GRUYERE AND POTATO SOUFFLE
Imagine one of these delicious, fluffy souffles served alongside a perfectly done steak. My, oh my, does it get any better?! Simple ingredients work together in this recipe to create an impressive dish that is sure to wow any diner.
Provided by S I
Categories Side Casseroles
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F. Peel the potatoes and cook in lightly salted, boiling water for 20 minutes, until very tender. Drain well and mash with egg yolks, using a potato masher or a fork.
- 2. Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
- 3. Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
- 4. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
- 5. Fold a little of the egg white into the potato mixture to loosen it slightly, then fold the remaining egg white into the mixture using a large spoon.
- 6. Pour the mixture into the ramekins and place them on a baking sheet. Bake for 20 minutes, then remove the ramekins from the oven and leave to cool.
- 7. Turn the souffles out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.
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