Spinach and Gruyere Souffle Casserole
From a lovely cooking class we took at Tablespoons of Love in Half Moon Bay.
2 tbsp butter, softened
1/2 cup panko bread crumbs
1.5 cups whole milk
1.5 cups heavy cream
6 tbsp butter
1/2 cup all purpose flour
1 large shallot, minced
2 tsp kosher salt
1 tsp fresh ground black pepper
15 oz frozen spinach, thawed and drained
2 tbsp minced parsely
4 oz Gruyere, shredded
pinch of cayenne pepper
12 egg whites
12 egg yolks
Preheat oven to 350° and set rack to the middle position.
Spread 2 tbsp of butter on the bottom and sides of a 9 x 13 dish (or 2 8 x 8 dishes). Coat the bottom and sides with panko, shaking out any excess. Set aside.
Combine the milk and heavy cream in a small saucepan and warm over medium-low heat.
In a large saucepan or pot, melt the 6 tbsp of butter. Add the shallot and saute until softened, but not browned. Sprinkle in the flour and cook over low heat until the flour has lost its raw flavor, about 2 minutes. Slowly add the milk, whisking constantly to prevent lumps. Allow the mixture to cook over medium heat until thickened, approximately 3 minutes. Remove form heat and whisk to cool.
Whisk the egg yolks together until pale yellow. Slowly add the egg yolks to the roux, whisking, to prevent them from curdling. Stir in the salt, pepper, spinach, gruyere, parsley and cayenne.
In a large bowl, whisk the egg whites with a pinch of salt until medium peaks form (between soft and stiff). Stir 1/4 of the whites into the base to lighten the base, then gently fold in remaining whites. Spoon souffle mixture into prepared dish.
Bake until puffed and golden and the center of the souffle is set, about 40 to 50 minutes. Serve immediately.
- To remove as much water from the spinach as possible, wrap it in a kitchen towel and twist to squeeze out additional liquid.
- The base, including the egg yolks and add-ins, can be prepared up 3 hours in advance.
- Two smaller dishes will only take about 30 minutes to cook.