Twice Baked Gruyere and Potato Souffle Recipe

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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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Servings: 4
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Ingredients

Cost per serving $3.25 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 4 servings
Calories 339  
Calories from Fat 174 51%
Total Fat 19.7g 25%
Saturated Fat 10.81g 43%
Trans Fat 0.0g  
Cholesterol 161mg 54%
Sodium 417mg 17%
Potassium 329mg 9%
Total Carbs 19.77g 5%
Dietary Fiber 1.6g 5%
Sugars 0.78g 1%
Protein 20.56g 33%
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