Leek and Potato Soufflé With Ham and Fontina -

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
  • + 7 more ingredients
    • 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.

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 softe...

View full recipe at SpringPad

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