LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness," he says. This one gets added flavor from leeks and ham. If you're new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don't, he wrote, so it's less likely to fall.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
- 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.
- 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.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 644 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Birungi Beiza
[email protected]This recipe is a keeper! I'll definitely be making this soufflé again.
Hh Hj
[email protected]This soufflé is a lot of work for not a lot of payoff. I don't think I'll make it again.
Efren Perez
[email protected]This soufflé is way too salty. I think I'll reduce the amount of ham next time.
Key McCorkle
[email protected]I followed the recipe exactly, but my soufflé didn't rise. I'm not sure what went wrong.
Atis Ria
[email protected]This soufflé is a bit dense for my taste. I think I'll try a different recipe next time.
Abir Jahid
[email protected]I made this soufflé for my family and they loved it. It's a great recipe for a special occasion.
aniisa ibrax
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's a very impressive dish.
Onnicah Mankwe
[email protected]I've never made a soufflé before, but this recipe was easy to follow. My soufflé turned out great!
Osei Gideon
[email protected]This soufflé is a great way to use up leftover ham. It's also a fun and easy dish to make.
Yk Adebayor
[email protected]I'm not a big fan of leeks, but I loved this soufflé. The other ingredients really balance out the leek flavor.
Afaq Saith
[email protected]This soufflé is delicious! The combination of leeks, potatoes, ham, and fontina cheese is perfect.
Aminata Galedou
[email protected]I followed the recipe exactly and my soufflé turned out perfectly. It was so light and fluffy!
Ahtasham Khan
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The soufflé is so impressive and delicious.
teri koziczkowski
[email protected]I've made this soufflé several times now and it always turns out perfect. It's a great dish to serve for brunch or dinner.
Birhane Reda
[email protected]This soufflé was a hit at my dinner party! It was light and fluffy, with a delicious flavor combination of leeks, potatoes, ham, and fontina cheese.