twice-baked gruyere and potato souffle

How To Make twice-baked gruyere and potato souffle

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  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.
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  2

  Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
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  3

  Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
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  4

  In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
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  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.
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  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.
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  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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