- 50 g Leektrimmed, halved, washed and thinly sliced
- 110 g Potatoesboiled
- 50 g Cheddar cheesemature, grated (1 tbsp reserved for the topping)
- 25 g Butter
- 170 ml Sour cream
- 4 Eggsmedium, separated
- Cayenne pepper
For the topping:
- Cheddar cheesereserved, see above
- 2 tsp Parmesan cheese
- pinch of Cayenne pepper
Leek, Potato & Cheese Souffle
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:
Steps to make Leek, Potato & Cheese Souffle
Heat oven and prepare souffle dish
Mix remaining ingredients together
Add eggs, potatoes and Cheddar cheese
Whisk egg whites
Fold in egg whites
Transfer to soufflé dish
Delicious and mouthwatering cheese souffle recipe!
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