We got this recipe from The New York Times. We were
disappointed by it and won’t make it again. However, you might want to play
around with the ingredients and give it a shot. Sometimes the magic works,
sometimes it doesn’t.
New York Times
March 9, 2012
Leek and Potato Soufflé With Ham and Fontina
Time: About 1 hour
1 1/2 pounds yellow-fleshed potatoes, like Yukon
or Bintje, peeled and chopped
1 1/2 cups half-and-half or milk
Salt and pepper
2 tablespoons butter
2 medium leeks, white and tender green part,
diced, about 2 cups
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
Pinch cayenne
Grated nutmeg, to taste
4 ounces thick-sliced cooked ham, diced
4 ounces coarsely grated Fontina or Gruyère
3 eggs, separated
1 tablespoon butter for buttering the baking dish
1 ounce finely grated Parmesan.
1. 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.
2. 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.
3. Butter a 2-quart baking
dish and sprinkle the bottom and sides with half the grated Parmesan.
4. 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.
5. 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.
Yield: 4 to 6 servings.
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