Bacon, Potato, And Gruyere Souffle
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.
Place potatoes in a med saucepan; cover with water.
Bring to boil.
Reduce heat, simmer for 20 min or until very tender; drain.
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.
Pairs Well With
Cooking Light magazine April 2006.
These were the first savory souffles I've made, and they were easy and delicious!