Spinach And Potato Souffle
|Red-skinless potatoes||2 Medium, peeled and cut into 1/2 inch cubes|
|Unsalted butter||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Reduced fat sour cream||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Teaspoon|
|Shredded swiss cheese/Shredded gruyere cheese||2 Ounce (1/2 Cup)|
|Egg whites||4 Large|
1 Preheat the oven to 400° F.
Lightly grease a 1 1/2 quart souffle dish.
In a small saucepan of boiling water, cook the potatoes, covered, for 8 minutes or until tender.
Drain the potatoes and mash them.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occa-sionally, for 5 minutes or until softened.
Add the spinach and 1/8 teaspoon each of the salt and pepperand cook, stirring, for 2 minutes.
Remove from the heat.
3 In a medium-size bowl, combine the potatoes, milk, sourcream, mustard, the remaining 1/8 teaspoon each of the salt and pepper, and all but 2 tablespoons of the cheese.
Stir in the spinach mixture.
4 In a very clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they hold firm peaks.
Gently fold the whites into the potato-spinach mixture.
Pour the mixture into the prepared dish and sprinkle the top with the remaining cheese.
Place the souffle dish in the oven, reduce the oven temperature to 375° F, and bake for 30 to 35 minutes or until puffed and golden.