"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Renee's Spinach and Potato Souffle Recipe

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This recipe for Renee's Spinach and Potato Souffle, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 medium size red skinned potatoes, peeled and cut into 1/2 inch cubes
2 tsp unsalted butter
1 medium size yellow onion, finely chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 tsp each salt and black pepper 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:
Directions:
1.- Preheat oven to 400 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, you should have 1 cup.
2.- In a 10 inch nonstick skillet, melt the butter over moderate heat, add the onion and saute, stirring occasionally, for 5 minutes or until softened, add the spinach and 1/8 teaspoon each of the salt and pepper and cook stirring for 2 minutes, remove from heat.
3.- In a medium size bowl, combine the potatoes, milk, sour cream, mustard, the remaining 1/8 teaspoon each of salt and pepper, and all but 2 Tablespoon 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, and bake for 30 to 35 minutes or until puffed and golden

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.

 

 

 

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