Portabella and Spinach Layered Potato Soufflé
Recipe courtesy of the Idaho Potato Commission.
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
- Preheat oven to 400°F (205°C). Grease an 8x8x2-inch baking pan.
- In a large bowl, whisk milk, water and egg yolks; microwave just until hot. Stir in mashed or instant potatoes; set aside.
- 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.
- Beat reserved egg whites until stiff peaks form; fold gently into potato mixture.
- Spoon half of the potatoes into the prepared pan, sprinkle with half of the cheese. Spoon spinach mixture evenly over cheese.
- Top with remaining potatoes and sprinkle with remaining cheese.
- 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.