Main Course
Spinach and Gruyère Soufflé
The gratin dauphinois is even better with spinach soufflé!
20 min
Prep time
20 min
Cook time
4
Servings
Intermediate
Difficulty
40 min
Total time
Ingredients
Instructions
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1
Gently thaw the spinach in a pot, allowing all the liquid to evaporate thoroughly: the spinach must be well drained. Prepare a béchamel: melt the butter in a pot, add the flour, and mix well.
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2
Pour the milk over it, season with salt and pepper, add the nutmeg, and bring to a boil until thickened.
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3
Then add the spinach, egg yolks, and gruyère;
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4
And season (do not use too much salt due to the cheese).
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5
Butter the ramekins.
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6
Just before baking, beat the whites into peaks and gently fold them into the mixture.
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7
Pour the preparation into the ramekins, and bake in the middle of the oven for 20 minutes at 180°C (th
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8
Serve immediately upon removal from the oven.
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