Surreal Soirée Gravity-Defying Casserole (Printable Version)
Layers of vegetables and soufflé create stunning flavor and texture—perfect for a memorable dinner gathering.
# The Ingredients You'll Need:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and thinly sliced
02 -
1 small zucchini, thinly sliced
03 -
1 red bell pepper, thinly sliced
04 -
1 cup baby spinach leaves
05 -
1 small red onion, thinly sliced
→ Cheese Soufflé Layer
06 -
4 large eggs, separated
07 -
1 cup ricotta cheese
08 -
1/2 cup Gruyère cheese, grated
09 -
1/4 cup Parmesan cheese, grated
10 -
1/4 cup whole milk
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon ground white pepper
13 -
1/8 teaspoon ground nutmeg
→ Spice & Herb Blend
14 -
1 tablespoon olive oil
15 -
1 clove garlic, minced
16 -
1 teaspoon fresh thyme leaves
17 -
1/2 teaspoon smoked paprika
→ Topping
18 -
1/3 cup panko breadcrumbs
19 -
2 tablespoons unsalted butter, melted
20 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F. Grease a deep 9x13-inch casserole dish with butter or nonstick spray.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic, red onion, and red bell pepper. Sauté for 3 minutes until vegetables begin to soften. Stir in smoked paprika and thyme, then remove skillet from heat.
03 -
Arrange sweet potato slices in a single layer at the bottom of the casserole dish. Top with half the sautéed vegetable mixture and a portion of baby spinach leaves. Layer zucchini slices next, followed by the remaining vegetable mixture and remaining spinach.
04 -
In a large mixing bowl, whisk together ricotta cheese, grated Gruyère, grated Parmesan, egg yolks, milk, salt, white pepper, and nutmeg until smooth and homogeneous.
05 -
In a separate clean bowl, whisk egg whites until stiff peaks form. Carefully fold the egg whites into the cheese mixture, maintaining as much volume as possible for an airy texture.
06 -
Pour the cheese soufflé mixture evenly over the layered vegetables. In another bowl, combine panko breadcrumbs, melted unsalted butter, and chopped fresh parsley. Sprinkle topping uniformly across the surface.
07 -
Bake uncovered for 40 to 45 minutes or until the topping is golden and the soufflé layer has risen. Remove from oven and let rest for 10 minutes to allow structure to set before serving.
# Additional Notes:
01 -
For additional color, incorporate purple potato or roasted beet slices in the vegetable layers.
02 -
Pair with crisp white wine such as Sauvignon Blanc for complementary flavors.
03 -
Emmental or sharp cheddar may be used in place of Gruyère if preferred.