Leek, Potato & Cheese Souffle

soft and fluffy
Soft and fluffy
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Ingredients

50 g Leek trimmed, halved, washed and thinly sliced
110 g Potatoes boiled
50 g Cheddar cheese mature, grated (1 tbsp reserved for the topping)
25 g Butter
170 ml Sour cream
4 Eggs medium, separated
Cayenne pepper
Salt
For the topping:
Cheddar cheese reserved, see above
2 tsp Parmesan cheese
pinch of Cayenne pepper

Nutritional information

607
calories
49.5g
fat
13.6g
carbohydrate
26.8g
protein
1.2g
fiber
4.4g
sugars
Ingredients
  • For the topping:

Leek, Potato & Cheese Souffle

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This Leek, Potato & Cheese Souffle is a fantastic dish to make when all you have are some ordinary, inexpensive ingredients like potatoes, eggs and leeks. Adding potatoes gives the soufflé a crispy top while the inside remains soft and fluffy. I love to serve this dish with a fresh green salad and a spoon of relish on the side.

Making this souffle couldn’t be easier. Start by sautéing leeks in butter and adding sour cream. Add egg yolks and potatoes and cheddar cheese. Beat egg whites until stiff. Fold the egg white into the cheese mixture. Transfer to the soufflé dish and sprinkle the top with the reserved Cheddar, Parmesan and a sprinkling of cayenne pepper. Place on a baking tray and bake on the center shelf for 30 minutes or until well risen and golden brown.

To make Leek, Potato & Cheese Souffle, you will need the following ingredients:

Ingridiens for Leek, Potato & Cheese Souffle

Steps to make Leek, Potato & Cheese Souffle

1

Heat oven and prepare souffle dish

3

Preheat the oven to 390 °F and butter a 32-oz soufflé dish generously.

2

Sauté leek

5

Melt 25 grams of butter in a small saucepan. Add 50 grams of sliced leek and sauté gently for 5 minutes.

3

Mix remaining ingredients together

10

Add 170 milliliters of sour cream. Stir well and cook over low heat for 5 more minutes until the leek softens. Remove the pan from the heat and leave to cool for about 5 minutes.

4

Add eggs, potatoes and Cheddar cheese

3

Whisk 4 egg yolks into the cooled sauce. Grate 110 grams of boiled potatoes into the pan and beat into the sauce. Finally beat in all but 1 tablespoon of the grated Cheddar cheese.

5

Season

1

Season the mixture with a little salt and cayenne pepper. Transfer to a large bowl.

6

Whisk egg whites

5

In a separate bowl, whisk 4 egg whites until stiff peaks form. Stir one heaped tablespoon of beaten egg white into the cheese mixture.

7

Fold in egg whites

3

Fold in the remaining egg whites.

8

Transfer to soufflé dish

3

Pour the souffle mixture into the soufflé dish. Top with the reserved Cheddar and Parmesan cheeses and a pinch of cayenne pepper. Place the souffle dish on a baking tray.

9

Bake

30

Bake in the oven on the center shelf for 30 minutes, until risen and golden brown.

10

Serve

Serve immediately with a green salad on the side.

This Leek, Potato & Cheese Souffle is a delicious soft and fluffy savory dish. Try it for a simple midweek meal soon and don’t forget to tag #cookmerecipes in your baking pics!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious and mouthwatering cheese souffle recipe!

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