Portabella and Spinach Layered Potato Soufflé

Recipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

1 cup milk
1 1/2 cups water
3 large eggs
2 teaspoons vegetable oil
1 1/2 cups leftover mashed potatoes (or Idaho Premium Instant Mashed Potatoes)
1/3 cup finely chopped shallots
1 cup chopped portabella mushrooms
2 cups firmly packed, coarsely chopped ready-to-eat fresh baby spinach, plus additional whole leaves for garnish
1 cup shredded cheddar cheese - divided use
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:

1. Preheat oven to 400°F (205°C). Grease an 8x8x2-inch baking pan.
2. In a large bowl, whisk milk, water and egg yolks; microwave just until hot. Stir in mashed or instant potatoes; set aside.
3. In a large skillet, heat oil. Add shallots and sauté until tender, about 2 minutes. Add mushrooms, chopped spinach, salt and pepper; sauté another minute. Set aside.
4. Beat reserved egg whites until stiff peaks form; fold gently into potato mixture.
5. Spoon half of the potatoes into the prepared pan, sprinkle with half of the cheese. Spoon spinach mixture evenly over cheese.
6. Top with remaining potatoes and sprinkle with remaining cheese.
7. Bake 20 minutes until puffy and edges begin to brown.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 224; Total Fat: 11g; Cholesterol: 129mg; Total Carbs: 20g; Protein: 12g; Sodium: 471mg.

Recipe and photograph courtesy of the Idaho Potato Commission.