Leek & Potato Soufflé with Ham and Fontina
Serves 6-8
This only needs a nice green salad and a cold bottle of wine to make a nice supper.
Ingredients #
- 1 1/2 lbs Yukon Gold or Yellow Finn potatoes, peeled & chopped
- 1 1/2 cups half-and-half or whole milk
- Salt and pepper
- 2 tbsp butter, plus extra for greasing the dish
- 2 medium leeks, white and tender green parts diced (about 2 cups)
- 1 tsp chopped fresh thyme
- 2 garlic cloves, minced
- Cayenne to taste
- Grated nutmeg to taste
- 4 oz cooked ham steak, cut into a dice
- 4 oz grated fontina or Gruyère
- 3 eggs, separated
- 1 oz finely grated Parmesan
Instructions #
Heat oven to 375F. Boil the potatoes in well-salted water until tender, then drain, and place in a large bowl. Mash the potatoes with the half-and-half, and cool slightly.
Heat 2 tbsp butter in a skillet over moderate heat. Add the leeks, season with salt and pepper, and cook until well-softened but still bright green (about 4 minutes). Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix to combine. Add the cayenne, nutmeg, ham, and fontina and/or Gruyère. Mix well, taste, and correct seasoning. The mixture should be highly seasoned, as the eggs will dilute the mixture when added. Beat in the three egg yolks.
Butter a 2 quart baking dish and sprinkle the bottom and sides with the grated Parmesan.
In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the egg whites into the potato mixture to lighten it. Fold in the remaining whites in two portions, and scrape the soufflé into the prepared dish. Sprinkle the top with a bit of remaining Parmesan.
Bake for 40 minutes, until nicely browned and a skewer or toothpick inserted into the center comes out clean. May rest up to 10 minutes before serving.