Twice Baked Gruyere And Potato Souffle Recipes

Steps:

• 1. Preheat oven to 400°F. Peel the potatoes and cook in lightly salted, boiling water for 20 minutes, until very tender. Drain well and mash with egg yolks, using a potato masher or a fork.
• 2. Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
• 3. Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
• 4. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
• 5. Fold a little of the egg white into the potato mixture to loosen it slightly, then fold the remaining egg white into the mixture using a large spoon.
• 6. Pour the mixture into the ramekins and place them on a baking sheet. Bake for 20 minutes, then remove the ramekins from the oven and leave to cool.
• 7. Turn the souffles out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
• In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
• Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
• Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.