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Bacon, Potato, And Gruyere Souffle


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Member since 2007

Serves 6 | Prep Time | Cook Time 40

Ingredients

Cooking spray
2 T dry breadcrumbs
1 3/4 lb peeled white potatoes, cut into 1-in pieces (about 3 med)
3/4 c low-fat buttermilk
1/3 c fat-free, less sodium chicken broth
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 large egg
1 1/2 tsp butter
1 c thinly sliced leek (about 1 lg)
3/4 c (3 oz) finely grated Gruyere cheese
2 bacon slices, cooked and crumbled
6 lg egg whites


Lightly coat 6 (8oz) souffle dishes w/ cooking spray.


Sprinkle evenly with breadcrumbs.


Set aside.


Place potatoes in a med saucepan; cover with water.


Bring to boil.


Reduce heat, simmer for 20 min or until very tender; drain.


Cool.


Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor, process until smooth.


Tranfer potato mixture to a large bowl.


Preheat to 425 F.


Position oven rack to lowest setting, remove middle rack.


Melt butter in a nonstick skillet over medium-high heat.


Add leek to pan, saute 6 min or until tender.


Add leek, cheese, and bacon to potato mixture; stir well to combine.


Place egg whites in a large mixing bowl, beat at high speed with a mixer until stiff peaks form (do not overbeat).


Gently fold 1/4 egg whites into potato mixture, gently fold in remaining egg whites.


Gently spoon mixture into prepared dishes.


Sharply tap dishes on counter 2-3 times to level.


Place dishes on a baking sheet, place baking sheet on the bottom rack of a 425 F oven.


Immediately reduce oven temperature to 350 F (do not remove souffles from oven).


Bake 40 min or until a wooden pick inserted in the side of souffle comes out clean.


Serve immediately.


Pairs Well With


Notes

Source:

Cooking Light magazine April 2006.

These were the first savory souffles I've made, and they were easy and delicious!

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