Bacon, Potato, And Gruyere Souffle
  • Cooking Time: 40
  • Servings: 6
  • 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
  1. Lightly coat 6 (8oz) souffle dishes w/ cooking spray.
  2. Sprinkle evenly with breadcrumbs.
  3. Set aside.
  4. Place potatoes in a med saucepan; cover with water.
  5. Bring to boil.
  6. Reduce heat, simmer for 20 min or until very tender; drain.
  7. Cool.
  8. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor, process until smooth.
  9. Tranfer potato mixture to a large bowl.
  10. Preheat to 425 F.
  11. Position oven rack to lowest setting, remove middle rack.
  12. Melt butter in a nonstick skillet over medium-high heat.
  13. Add leek to pan, saute 6 min or until tender.
  14. Add leek, cheese, and bacon to potato mixture; stir well to combine.
  15. Place egg whites in a large mixing bowl, beat at high speed with a mixer until stiff peaks form (do not overbeat).
  16. Gently fold 1/4 egg whites into potato mixture, gently fold in remaining egg whites.
  17. Gently spoon mixture into prepared dishes.
  18. Sharply tap dishes on counter 2-3 times to level.
  19. Place dishes on a baking sheet, place baking sheet on the bottom rack of a 425 F oven.
  20. Immediately reduce oven temperature to 350 F (do not remove souffles from oven).
  21. Bake 40 min or until a wooden pick inserted in the side of souffle comes out clean.
  22. Serve immediately.
Source: Cooking Light magazine April 2006. These were the first savory souffles I've made, and they were easy and delicious!