Twice Baked Leek And Gruyère Soufflés Recipe

Name: Twice Baked Leek And Gruyère Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp butter, softened; 1 None large leek, finely chopped; 2 tsp finely chopped fresh thyme leaves; 1/2 tbsp flour; 1/3 cup milk; 7 oz finely grated Gruyere cheese; 1/4 tsp ground white pepper; 4 None large eggs, separated; 1 1/4 cups heavy cream; 1 tbsp cornstarch

Servings: persons

1
Preheat oven to 375u00b0F. Generously brush 6 ramekins with 1 tbsp butter, using upward strokes. Chill until required.
2
Melt remaining butter in a saucepan over medium heat. Sweat leek and thyme for 10 mins, or until soft. Add flour and cook for 2 mins, stirring often. Gradually add milk and stir continuously until thick, about 5 mins. Remove from heat and add 4 oz cheese and white pepper. Stir until melted. Season. Stir in egg yolks, 1 at a time, mixing well between each addition. Let cool.
3
Whip egg whites to soft peaks then fold into leek mixture. Distribute between ramekins. Gently tap ramekins on the palm of your hand to settle mixture then level with the back of a knife. Wipe around rims. Place in a roasting pan.
4
Transfer pan to oven. Add enough boiling water to pan to come halfway up sides of ramekins. Bake for 20 mins. Let cool slightly then chill until 20 mins before serving.
5
Preheat oven to 400u00b0F. Turn souffles out into a small baking dish just big enough to all of the souffles. Combine remaining cheese, cream and cornstarch. Season then spoon over souffles. Bake for 18-20 mins, until golden brown. Serve immediately.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp butter, softened, 1 None large leek, finely chopped, 2 tsp finely chopped fresh thyme leaves, 1/2 tbsp flour, and more.

Yes, Twice Baked Leek And Gruyère Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Twice Baked Leek And Gruyère Soufflés

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions