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Leek and Potato Soufflé With Ham and Fontina

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Ingredients

  • 1 ½

    pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped

  • 1 ½

    cups half-and-half or milk

  • Salt and pepper

  • 2

    tablespoons butter

  • 2

    medium leeks, white and tender

  • green part, diced, about 2 cups

  • 1

    teaspoon chopped fresh thyme

  • 2

    garlic cloves, minced

  • Pinch cayenne

  • Grated nutmeg, to taste

  • 4

    ounces thick-sliced cooked ham, diced

  • 4

    ounces coarsely grated Fontina or Gruyère

  • 3

    eggs, separated

  • 1

    tablespoon butter for buttering the baking dish

  • 1

    ounce finely grated Parmesan

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)


      597 calories; 36 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 26 grams protein; 249 milligrams cholesterol; 1341 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
  2. Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
  3. Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
  4. In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
  5. Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.
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