Bacon, Potato, And Gruyere Souffle
Why I Love This Recipe
Cooking Light magazine April 2006.
These were the first savory souffles I've made, and they were easy and delicious!
Ingredients You'll Need
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.