Twice-Baked Gruyere and Potato Souffle



These, along with a salad, make a nice, light meal.
They can be prepared in advance and then do the second baking just before you serve them.

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


★★★★★ 5 votes

25 Min


  • 8 oz
  • 2 large
    eggs, separated
  • 1 1/2 c
    grated gruyere cheese
  • 1/2 c
    self-rising flour
  • 2 oz
    fresh spinach leaves
  • ·
    butter, for greasing
  • ·
    salt and fresh ground black pepper

How to Make Twice-Baked Gruyere and Potato Souffle

About Twice-Baked Gruyere and Potato Souffle

Course/Dish: Potatoes Side Casseroles
Main Ingredient: Potatoes
Regional Style: French
Dietary Needs: Vegetarian
Collection: Baked Treats

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