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Рецепт Twice Baked Gruyere and Potato Souffle
by Syi

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.

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Подготовка: США American
Приготовление: Порций: 4

Хорошо сочетается: salad, steak, chicken, pork

Ингредиенты

  • 8 oz. potatoes
  • 2 large eggs, separated
  • 1 ½ c. grated gruyere cheese
  • 1/2 c. self-rising flour
  • 2 oz. fresh spinach leaves
  • Butter, for greasing
  • Salt and fresh ground black pepper, to taste

Инструкции

  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 soufflés out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.