Spinach And Potato Souffle Recipe
There is no better gift for your palate than this Spinach And Potato Souffle recipe. Stock up on bags full of Vegetable as you will want to make this Spinach And Potato Souffle a lot. This Spinach And Potato Souffle is always a hit as a Side Dish . Trust me when I say, you have to try Spinach And Potato Souffle.
Ingredients
2 medium-size red-skinned potatoes, peeled and cut into 1/2 inch cubes
2 teaspoons unsalted butter
1 medium-size yellow onion, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon each salt and black pepper, or to taste
3/4 cup skim milk
1/4 cup reduced-fat sour cream
1 teaspoon Dijon mustard
1/2 cup shredded Gruyere or Swiss cheese (2 ounces)
4 large egg whites
Directions
1 Preheat the oven to 400° F.
Lightly grease a 1 1/2 quart souffle dish.
In a small saucepan of boiling water, cook the potatoes, covered, for 8 minutes or until tender.
Drain the potatoes and mash them.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occa-sionally, for 5 minutes or until softened.
Add the spinach and 1/8 teaspoon each of the salt and pepperand cook, stirring, for 2 minutes.
Remove from the heat.
3 In a medium-size bowl, combine the potatoes, milk, sourcream, mustard, the remaining 1/8 teaspoon each of the salt and pepper, and all but 2 tablespoons of the cheese.
Stir in the spinach mixture.
4 In a very clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they hold firm peaks.
Gently fold the whites into the potato-spinach mixture.
Pour the mixture into the prepared dish and sprinkle the top with the remaining cheese.
Place the souffle dish in the oven, reduce the oven temperature to 375° F, and bake for 30 to 35 minutes or until puffed and golden.
Lightly grease a 1 1/2 quart souffle dish.
In a small saucepan of boiling water, cook the potatoes, covered, for 8 minutes or until tender.
Drain the potatoes and mash them.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occa-sionally, for 5 minutes or until softened.
Add the spinach and 1/8 teaspoon each of the salt and pepperand cook, stirring, for 2 minutes.
Remove from the heat.
3 In a medium-size bowl, combine the potatoes, milk, sourcream, mustard, the remaining 1/8 teaspoon each of the salt and pepper, and all but 2 tablespoons of the cheese.
Stir in the spinach mixture.
4 In a very clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they hold firm peaks.
Gently fold the whites into the potato-spinach mixture.
Pour the mixture into the prepared dish and sprinkle the top with the remaining cheese.
Place the souffle dish in the oven, reduce the oven temperature to 375° F, and bake for 30 to 35 minutes or until puffed and golden.
