Leek and Potato Soufflé With Ham and Fontina Recipe (2024)

After 40 minutes, this was still nowhere near set. I raised the heat to 400 and it still took another 20 minutes to finish. There is too much milk/cream called for, resulting in a very soupy base, unlike any other I've ever encountered. Next time I'll cut it back to one cup. The end result was well worth waiting for, light and savory. I'm adding this tweaked recipe to my repertoire of things to do with leftover ham.

I have made his dish about 10-15 times and it has always been spectacular and it has never taken more than 45 minutes to cook. The only change I make is to use about 5 yolks and 7 whites which creates a great amount of rise in the souffle. Today I used par boiled asparagus tips in place of the ham and there were no leftovers from our 4 guests.

Try Celery Root instead of potatoes. I find the flavor of celery root to be quite subtle, read; often lost. This dish was a great place to use celery root. I used 1 lb. celery root and half a pound of potatoes.Thanks to another cook who shared that 1 cup of cream was sufficient.

I made this recipe exactly as written and it came out great. My filling was thick. I'm guessing that the people who said it had a soupy base did not mash their potatoes enough.

Great points on this recipe! I actually only used 3/4 cup of half and half. The dish still took longer that 40 minutes at 375; about 65 minutes. However, the dish is delicious! Definitely a keeper!

I have a question. What would be a vegetarian alternative to the ham in the recipe?

Made this last night-Excellent. Followed the directions and read the notes. When it came to the milk/potato mixture, I too thought this is way to much milk, so I used an immersion blender and it created the perfect consistency for the soufflé.Checked for doneness at 40 min and it was perfect.Only thing I would change would be to add more parmesan cheese on the top and put under a broiler to brown.

This is an excellent recipe that I've used as a replacement for quiche during recent brunches. I've made the recipe exactly as instructed with great results. The second time, I didn't have all ingredients on hand and opted to substitute the ham with 1/2 lb of bacon and gruyere with cheddar. I cooked the bacon in a skillet, drained off half the fat and used it to sauté the leeks instead of butter. Recipe turned out just as well as the original.

Served this with arugula dressed with lemon juice, olive oil, s+p. Could easily feed 8-10 depending on hunger with small salad. Very rich but delicious! Will make again.

Having read the notes, I made this with 6 medium-ish eggs. Not having read the directions, I didn't separate the eggs and mixed it all iin together. It did puff up a bit and was light and delicious!

I made this tonight with deli ham, sliced thin and chopped, and Gruyere. Followed directions for the rest. I had to use individual 8oz ramekins, but the recipe cooked in about 48 minutes. Very tasty, and I’ll make it again, but the potatoes definitely give it a different texture from a regular soufflé. Not bad, just different.

Excellent dish! I made it last evening for dinner, and it was a hit. I agree with others about reducing milk/cream (1 cup max). While the top was brown and souffle appeared to be set (tested clean), it was still liquidy at bottom after 45 minutes. I put it back in the oven for 10 more minutes and it could have used another 10. But very tasty!

Need to reduce 1/2 n 1/2 maybe 3/4-1c. More eggs maybe 5-6 separated.

Served as a family dinner dish to use up left over ham and received a mixed reception; the eggs made me think this is more of a brunch dish than a dinner dish. That said, it was delicious and I would make again - for a brunch!

Make scrambled eggs with ham, leeks, garlic and cheese and your meal will be more interesting. I like the idea but the finished product was substandard.

Delicious. But took almost an hour just to prep. Was cooked through at 45 minutes. Only changes: Used leftover, chopped pork tenderloin instead of ham; reduced to one cup a milk/cream mix; used twice as much Parm; and broiled for a few minutes at the end.

Superb! It came out beautifully, with this adjustment, as per other readers: I only used 3/4 cup of half and half, so after baking at 375 degrees for 45 minutes and letting rest for 10 minutes—don't skip this important step—the texture was perfect. I was serving as an entree, so I doubled the ham and Gruyere ratios, folded in chopped chives (adding along with ham, cheese, cayenne, nutmeg step), and plated it with a lemon salad on the side. It's a keeper and a super brunch alternative to quiche.

What if used regular Idaho or russet potato instead of a yellow variety?

I made this last night with 1.75 lbs of potatoes, riced before incorporating the 1/2 &1/2. Used Fontina, subbed a generous 1.5 tsp Aleppo pepper for the cayenne and generously added fresh thyme from my garden. I used a 3 qt round casserole and in my convection oven at 360, 43 minutes was perfect. Knife came clean, nicely risen & the top was beautifully brown. It was a hit. Next time I will add some chiffonade kale, blanched asparagus or broccoli florets. Great dish.

In a lifetime of cooking, I had never made a souffle until this one. What an excellent maiden voyage! I took the advise of previous reviewers and reduced the half and half to 1 cup, and then combined it with the potatoes with an immersion blender. Baked as directed for 40 minutes and it came out a tad wobbly, but set up nicely after resting for 10 minutes. Classic savory cheese and ham flavor, made substantial by the potatoes and ethereal by the egg whites. Now, on to a chocolate souffle....

This was good, healthy, and pretty easy too. Chopped the leeks and ham, and grated the fontina while the potatoes cooked. I used cream for the mashed potatoes as that was what I had in the frig. And I just added it until it looked right. Used my immersion blender on the potatoes like another reader suggested. Good idea! Good comfort food on a chilly night.

I've replaced the ham with shredded chicken and it was delicious.

This was delicious - an Easter treat. Cooked exactly as written, perfect. Put some foil under the baking dish in oven to avoid burning spillage.

Made this for Christmas dinner, it was pretty easy and delicious. I did reduce liquid, but wish I would have done the extra egg. I also used diced pancetta instead of ham, that was lovely! Was very good (a little dry due to reducing liquid) but would make again. Thinking about having the leftovers with an egg on top for breakfast! Anyone have any thoughts on how to reheat?

After reading comments, I did reduce the milk to 1 cup, and I semi- took someone's extra egg suggestion. I did 4 yolks and 5 egg whites. I skipped the cayenne just because it didn't sound like it needed it. I didn't know what to expect when it came out of the oven, but we really enjoyed it! 45 minutes was perfect timing.

This tasted more like mashed potatoes than anything else. I left out the ham (I’m vegetarian) so maybe that’s why.

This was a big hit at my house, adults and kids alike. I used leftover Easter ham and made a couple of substitutions because of what I had on hand. (What I now call “Coronacooking”.) Shallots instead of leeks and sharp white cheddar instead of Gruyere. It was delicious and so nice to have something that could be altered a bit and still turn out so well.