Leek, Potato and Cheese Soufflé
"Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely crusty top with a squidgy inside. A salad with a garlicky dressing would be a good accompaniment and a dollop of relish on the side would not go amiss. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams.com..."
INGREDIENTS
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50g trimmed leek, halved, washed and thinly sliced
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110g boiled potatoes
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50g Mature Cheddar, grated (1 tbsp reserved for the topping)
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25g butter
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170ml tub soured cream
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4 medium eggs, separated
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Cayenne pepper
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salt
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Reserved Cheddar (see above)
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1 dessertspoon freshly grated Parmigiano Reggiano (see recipe introduction)
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Cayenne pepper
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