Bacon, Potato, and Gruyère Soufflé

Bacon, Potato, and Gruyère Soufflé
Photo by Howard L. Puckett

Ingredients

  • ¾ cup low-fat buttermilk
  • ½ teaspoon freshly ground black pepper
  • 6 large egg whites
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 large egg
  • ½ teaspoon salt
  • Cooking spray
  • + 6 more ingredients
    • 1 ½ teaspoons butter
    • 1 cup thinly sliced leek (about 1 large)
    • ¾ cup (3 ounces) finely grated Gruyère cheese
    • 2 bacon slices, cooked and crumbled
    • 2 tablespoons dry breadcrumbs
    • 1 ¾ pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium)

Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingre...

View full recipe at My Recipes

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