Twice Baked Gruyere and Potato Souffle Recipe
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.
Preheat oven to 400Â°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.
Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
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.
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.
Turn the soufflÃ©s out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.
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