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twice-baked potato gruyere souffles

★★★★★ 5
Kitchen Crew
By Kitchen Crew

Baking a souffle twice makes them doubly forgiving. Plus, they can be prepared in advance - just wrap them up once they've cooled and do the second bake just before you plan to serve them. What's not to love? These potato and cheese souffles make a lovely appetizer or, when paired with a salad, a perfect little meal.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 4
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For twice-baked potato gruyere souffles

  • butter, for greasing
  • 1/2 lb
    potatoes, peeled
  • 2 lg
    eggs, yolks and whites separated
  • 1/2 c
    self-rising flour
  • 1 1/2 c
    grated Gruyere cheese, divided
  • salt and freshly ground black pepper
  • 2 oz
    fresh spinach leaves, finely chopped

How To Make twice-baked potato gruyere souffles

  • 1
    Bring a large pot of water to a boil; add salt. Preheat oven to 400°F. Grease four large ramekins; set aside.
  • add yolks to potatoes
    Add potatoes to boiling water. Cook for 20 minutes, until very tender. Drain potatoes and return them to the pot. Add egg yolks and mash using a potato masher or a fork.
  • add flour and half the shredded cheese
    Stir in flour and half the Gruyere cheese. Season to taste with salt and pepper. Fold in the spinach.
  • Whisked egg whites
    In a large bowl, whisk the egg whites until they form soft peaks.
  • fold whisked egg whites into potato spinach mixture
    Add a little of the whisked whites to the potato mixture and fold it in with a large spoon to loosen the mixture slightly. Then fold in remaining whites.
  • add mixture to ramekins
    Scoop the mixture into the prepared ramekins and place them on a baking sheet. Bake for 20 minutes, then remove the ramekins from the oven to let cool (they will deflate a bit). Do not turn the oven off.
  • Cooled souffles topped with cheese ready for the oven
    Turn the souffles out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.