Contain your skepticism: A soufflé made with mashed potatoes doesn’t have to be heavy, as David Tanis revealed in 2012. “The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness,” he says. This one gets added flavor from leeks and ham. If you’re new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don’t, he wrote, so it’s less likely to fall.
Category: not set
Cuisine: not set
1 1/2 pounds yellow-fleshed potatoes, like Yukon or Bintje, pe
1 1/2 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 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
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)