Bacon, Potato, and Gruyère Soufflé

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 2  bacon crumbled cooked
• 2 tablespoons breadcrumbs dry
• 1 large eggs 
• 6 large egg whites 
• 0.3 cup fat-skimmed beef broth fat-free
• 3 ounces gruyere cheese finely grated
• 1 cup leek thinly sliced ( 1 large)
• 0.8 cup buttermilk low-fat
• 0.5 teaspoon salt 
• 1.8 pounds potatoes white peeled cut into 1-inch pieces ( 3 medium)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• mixing bowl
• blender

Directions

1. Lightly coat 6 (8-ounce) souffl dishes with cooking spray.
2. Sprinkle evenly with breadcrumbs. Set aside.
3. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool.
4. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth.
5. Transfer potato mixture to a large bowl.
6. Position oven rack to lowest setting; remove middle rack. Preheat to 42
7. Melt butter in a nonstick skillet over medium-high heat.
8. Add leek to pan; saut 6 minutes or until tender.
9. Add leek, cheese, and bacon to potato mixture; stir well to combine.
10. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level.
11. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425 oven. Immediately reduce oven temperature to 350 (do not remove souffls from oven).
12. Bake 40 minutes or until a wooden pick inserted in the side of souffl comes out clean.
13. Serve immediately.