Creamed spinach and potato soufflé

Ingredients for 4 servings:

• g iglo creamed spinach with blubber
• 3 eggs
• 30 g Parmesan, grated
• 100 g crème fraîche
• 2 potatoes, boiled, approx. 200 g
• 30 g Gouda, grated
• Salt
• pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian, starter

Prepare the iglo creamed spinach according to the package instructions and let cool. Whisk in two whole eggs. Season with nutmeg, pepper, and salt, and fill ovenproof jars. Fill a deep baking tray with water and place the jars in the water bath. Bake in the oven at 180 degrees Celsius until the creamed spinach and egg mixture has set. This takes about 20-30 minutes. Meanwhile, peel the cooked potatoes and thinly slice them. Whisk one egg with the Parmesan, Gouda, and crème fraîche. Season with nutmeg, salt, and pepper. Cover the set creamed spinach and egg mixture with a layer of potato slices and spoon the egg and cheese mixture onto the potato slices. Layer the mixture alternately until about 1 cm below the rim of the jar. Bake for another 15 minutes at 200 degrees Celsius, until the soufflé has a golden crust. The creamed spinach and potato soufflé is a great vegetarian starter and also goes perfectly as a side dish with meat and fish.