Best 2 Leek And Potato Soufflé With Ham And Fontina Recipes
Leek and potato soufflé with ham and fontina is a delicious and elegant dish that is perfect for any occasion. This classic French dish is made with creamy leeks, tender potatoes, and savory ham, all enveloped in a fluffy soufflé batter and topped with melted fontina cheese. The result is a light and airy dish that is sure to impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHEESE, POTATO AND HAM SOUFFLé
Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.
Provided by French Tart
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- - Use a food processor or a sieve to make the potatoes extremely smooth.
- - Separate the eggs.
- - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- - Season to taste.
- - Beat the egg whites until stiff and fold into the potato mixture.
- - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- - Serve immediately.
Nutrition Facts : Calories 289.6, Fat 13.9, SaturatedFat 7.3, Cholesterol 177.3, Sodium 916, Carbohydrate 29, Fiber 2.4, Sugar 2.7, Protein 12.3
MASHED POTATO AND LEEK "SOUFFLE"
Make and share this Mashed Potato and Leek "souffle" recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
- Reduce the heat and simmer until tender, about 10 minutes.
- Drain, reserving 1/4 cup of the cooking liquid.
- Set aside.
- Spray a medium nonstick skillet with nonstick spray and set over medium heat.
- Add the leek, hot water, salt, and pepper.
- Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
- Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
- Stir in the cooked leak.
- Spray a 1 quart soufflé or baking dish with nonstick spray.
- Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
- Preheat the oven to 450 degrees.
- Bake, uncovered, until the top is golden, 30 minutes.
Tips:
- To ensure a light and fluffy soufflé, whisk the egg whites until stiff peaks form before folding them into the batter.
- Grate the cheese finely so that it melts evenly throughout the soufflé.
- Don't overmix the batter, as this will result in a dense soufflé.
- Bake the soufflé immediately after assembling, as it will start to deflate if it sits for too long.
- Serve the soufflé immediately, as it will start to fall after a few minutes.
Conclusion:
This leek and potato soufflé with ham and fontina is a delicious and elegant dish that is perfect for a special occasion. It is light and fluffy, with a rich and flavorful filling. The soufflé is also relatively easy to make, and it can be prepared ahead of time. If you are looking for a show-stopping dish that will impress your guests, this leek and potato soufflé is the perfect choice.
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