Leek and Potato Soufflé With Ham and Fontina

By Leslie Blythe Cheese, Eggs, Ham, Potatoes Baking, Boiling

August 16, 2022

I made this Leek and Potato Soufflé With Ham and Fontina. We have made Gruyère Cheese and Chive Soufflé for over 32 years. This leek and potato version is less of a soufflé and more of a fluffy potato dish. The leeks and ham elevated the flavor of the potatoes. If you’re afraid of making a soufflé, this is a good place to start. The potatoes make it less delicate, so it’s less likely to fall.

Prep: 20 mins
Cook: 40 mins
Yields: 4 - 6 Servings

Ingredients

1½ pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped

1½ cups half-and-half or milk

Salt and pepper

2 tablespoons butter

2 medium leeks, white and tender green parts, diced (about 2 cups)

1 teaspoon fresh thyme, chopped

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

Directions

1Heat the oven to 375° F. 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.

2Heat 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.

3Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.

4In a clean bowl, beat the egg whites to stiff peaks. Stir ⅓ 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.

5Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

Recipe from The New York Times Cooking featured in: Airy Parcel, Hearty Flavors.

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