Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish, then sprinkle with grated Parmesan cheese. Bring milk to boil in medium saucepan or in microwave oven (2 – 3 minutes on high power). Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk a quarter of the sauce into the beaten egg yolks, then stir that mixture into the remaining sauce. Cool slightly.
Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Add chopped spinach and cook until just wilted. Transfer to large bowl. Mix in sauce, 1/13cups cheese, salt, pepper and nutmeg.
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Using electric mixer, beat egg whites in large bowl until stiff but not dry. Stir about 1/4 cup of the beaten eggs whites into the sauce and spinach mixture, then gently fold in the remaining egg whites. Transfer to prepared baking dish. Sprinkle remaining cheese on top. Bake until puffed and set, about 45 minutes. Do not open oven door during cooking or the soufflé will fall. Serve at once.
2 cups whole milk
• 5 tablespoons butter
• 3 tablespoons grated Parmesan cheese
• 1/4 cup all purpose flour
• 4 large eggs, separated
• 1 cup shopped shallots (about 6 ounces)
• 3 bunches fresh spinach (about 1 ½ pounds), washed, stemmed and coarsely chopped
• 8 ounces grated smoked Gouda cheese
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon fresh grated nutmeg
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