twice-baked potato gruyere souffles

Name: Twice-Baked Potato Gruyere Souffles
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: French
Ingredients: - butter, for greasing; 1/2 pound(s) potatoes, peeled; 2 large eggs, yolks and whites separated; 1/2 cup(s) self-rising flour; 1 1/2 cup(s) grated Gruyere cheese, divided; - salt and freshly ground black pepper; 2 ounce(s) fresh spinach leaves, finely chopped

(5)

review

By Kitchen Crew

@justapinch

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)

yield 4 serving(s)

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.

2
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.
3
Stir in flour and half the Gruyere cheese. Season to taste with salt and pepper. Fold in the spinach.
4
In a large bowl, whisk the egg whites until they form soft peaks.
5
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.
6
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.
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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