Leek Potato And Cheese Soufflé Recipes

CHEESE AND LEEK SOUFFLE

Steps:

• Heat oven to 200 degrees Celsius.
• Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
• Stir in flour and mustard.
• Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
• Add the egg yolks and beat well with a wooden spoon until completely incorporated.
• Add the cheese and stir until the cheese is melted.
• In a separate bowl beat the egg whites until stiff and firmly set.
• Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
• Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
• Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
• Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.

CHEESY LEEK AND POTATO BAKE

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

MASHED POTATO AND LEEK "SOUFFLE"

Steps:

• Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
• Reduce the heat and simmer until tender, about 10 minutes.
• Drain, reserving 1/4 cup of the cooking liquid.
• Set aside.
• Spray a medium nonstick skillet with nonstick spray and set over medium heat.
• Add the leek, hot water, salt, and pepper.
• Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
• Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
• Stir in the cooked leak.
• Spray a 1 quart soufflé or baking dish with nonstick spray.
• Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
• Preheat the oven to 450 degrees.
• Bake, uncovered, until the top is golden, 30 minutes.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• 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.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.