Leek and Potato Soufflé with Ham and Fontina
Leek and Potato Soufflé with Ham and Fontina Recipe from: David Tanis for the New York Times Ingredients 1 1/2 lbs.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at fullbellyfarm.com.
Ingredients
- 1 1/2 lbs. potatoes, peeled and chopped
- 1 1/2 cups half and half or milk
- salt
- pepper
- 2 Tablespoons butter
- 2 medium leeks, white and tender green parts, diced (about 2 cups)
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- pinch of cayenne
- grated nutmeg, to taste
- 4 ounces thick cut cooked ham, diced (optional)
- 4 ounces grated gruyere or fontina
- 3 eggs, separated
- 1 tablespoon butter for buttering your baking dish
- 1 ounce finely grated parmesan
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cheese and Leek Souffle Recipe
snapcalorie.com
Creamy Leek and Potato Casserole
sodelicious.recipes
Mushroom, Leek, and Fontina Frittata Recipe
flyers-on-line.com
Leek and Potato Soup – Fustini's Oils & Vinegars
fustinis.com
Leek And Fontina Gratin Recipe
foodrepublic.com
Foodista | Recipes, Cooking Tips, and Food News | Leek and Potato Soup
foodista.com
French leek and potato soup Recipe - Los Angeles Times
latimes.com
Leek & potato soup | Food In A Minute | New Zealand
kraftheinz.com