Spinach Soufflé with Potatoes Anna
|4 Potatoes - Yukon Gold medium, peeled and sliced pole to pole 1/8" thick|
|½ Onion - 3" yellow. Peeled and sliced 1/8" thick|
|3 tsp. Butter - (1 tbsp reserved)|
|1 tsp. Tarragon - dried.|
|Salt & pepper|
|6 cloves Garlic - marinated Spanish (Mas Portell***), sliced very thin|
|3 Eggs - whole, whisked|
|1 12oz. pkg Stouffers Spinach Soufflé - defrosted.|
|¼ tsp Nutmeg.- freshly grated|
Pre-heat oven to 400 degrees.
Microwave the sliced onions for 1 ½ minutes on high
Using a 10" non-stick oven-proof skillet, melt 2 tbsp butter, and then layer ½ of the potatoes in a scalloped spiral pattern in the skillet.
Top with micro-waved sliced onions.
Salt & pepper.
Crumble dried tarragon over potatoes.
Add a second layer using the remainder of the potatoes.
Top with remaining butter evenly distributed.
Bake for 30 minutes, or until fork probing indicates that the potatoes are tender and potatoes are browned.
Remove from oven and place on medium hot burner.
Top potatoes with garlic.
Whisk 3 eggs in a bowl.
Add salt & pepper to bowl.
Add de-frosted spinach soufflé to bowl and fold gently.
Pour egg/soufflé mixture over potatoes.
Return to oven.
Bake for 10 minutes.
Use the oven’s broiler to lightly brown the top of the soufflé.
Test the egg mixture with a tooth pick. If it comes out clean, the eggs are done.
Invert onto a round dinner plate and cut into wedges. (Hint, place the plate upside down on the pan and then flip both together.)
Serve garnished with cherry tomato wedges and minced green onions.
*** Mas Portell Sweet White Garlic is very good.
Grocery deli counters offer marinated garlic anti-pasta in bulk. Some can be spicy.
Avoid marinated garlics with added sugar.
James Speed Hensinger
Copyright © J. S. Hensinger