Recipe
Toasted Leek And Potato Souffl Recipe
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Decobabe / All my dishes 2 years, 7 months ago
It's gorgeous and looks hard, but it isn't.
Prep:30m Cook:45m Servings:6
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 Decobabe |
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Ingredients
- 3 cups cleaned leeks cut into 1/8" slices
- 2 tablespoons good olive oil
- 1/2 teaspoon salt
- 1 pound of potatoes, peeled, chunked and boiled until done
- 2 tablespoons butter
- 2 eggs
- a pinch of cayenne
- a pinch of nutmeg
- about 1/2 cup of milk
- 100 grams of grated pecorino cheese, not aged pecorino, but young
- salt and pepper to taste
- 40-50 grams of freshly grated Parmesan cheese
Directions
- When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
- Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
- Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them with the 1/2 teaspoon of salt. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
- When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Add salt and pepper to taste. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
- When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
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Average score: 4.5 / 5
No. of ratings: 2
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keeperrox 2 years, 5 months ago said:
I hope you don't mind me adding this to a Fresh Food Cooking group I started. Looks great!
cherihannah 2 years, 2 months ago said:
Looks delicious !!!
decobabe 2 years, 2 months ago said:
Well, make it already! It's been up here for ages. It's really good and you can make half or double or whatever.
nemo 2 years, 1 month ago said:
Sounds wonderful! Thanks for sharing this one :)
nakedchef 1 year, 12 months ago said:
Your Toasted Leek And Potato Souffl Recipe sounds perfect, I can't wait to try it
turtle66 1 year, 10 months ago said:
Looks yummy i love savory souffles...
lor 1 year, 6 months ago said:
This recipe looks absolutely delicioso. Or delicious and oh so good!!! Thank you so much for this souffle recipe. You've got my "5" forks for sure!
decobabe 1 year, 6 months ago said:
Has anybody made it yet? Feedback?
sas 1 year, 2 months ago said:
This is a beautiful and delicious sounding dish. I must try it this weekend. I promise. All I need to pick up are the leeks. I need to ask why some of your ingredients are in tablespoons and cups but some are in grams. Thanks for great sharing~~~Sas
decobabe 1 year, 2 months ago said:
I am making this today for a pot luck tonight! Why are there different measurements? When I write a recipe for the US I do a lot of measurements in cups and spoons, but not cheese because now that many people use microplanes or electric graters, there's no such thing as an accurate volumetric measurement. An ounce grated with a microplane is twice as big as an ounce grated on a box grater.
When I write recipes for Europe it is almost all weights but liquids are milleliters.
sas 1 year, 2 months ago said:
I made this today. Here is my take. Make very loose mashed potatoes; plenty of liquid. I found that 1 Lb. of potatoes turned out to be 1 1/2 potatoes and I feel I needed more. The rest of the ingredients give this casserole a great flavor. Unfortunately, they turned out almost powderlike so I took them out of the casserole and mixed them with more liquid (light cream) and butter put them back in the oven and reheated til top was browned. BELIEVE ME THIS WAS MY SCREW UP NOT THE RECIPE. The flavor is great.
decobabe 1 year, 2 months ago said:
This makes a small soufflé dish. What you describe sounds like too much egg. I use my neighbors' eggs, so maybe yours are bigger?
I made 4 times as much last night and had to rescue the dish from scraping. I also used 1.5 pounds of pecorino of three types because I had them leftover.