In The Kitchen With Mom Mondays

    I think we can all agree, there’s just nothing like Mom’s home cookin’.  It just tastes better, doesn’t it?  In a veiled attempt to get more home cooked meals I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday.  Let’s get cooking in the kitchen with Mom!

This week’s recipe is so good my mouth is watering just looking at the pictures!  Now normally I’m not a big fan of change when it comes to our traditional holiday meals, but this year we switched up our Easter brunch and served this and I am now completely obsessed.  It’s that good!

Cheese, Leek & Herb Souffle

Ingredients (serves 8):

• 1 tbsp. plus 1 stick unsalted butter, plus more for dish
• 1 pound large leeks (white and pale green parts only), quartered lengthwise, cut into 1/8″ slices (4 cups), and rinsed well
• Coarse salt and freshly ground pepper
• 2 ounces Parmesan cheese, finely grated (1/2 cup plus 1/2 cup)
• 1/2 cup all purpose flour
• 2 1/2 cups whole milk
• 6 large eggs, separated
• 5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives

 Heat 1 tbsp butter in a large skillet over medium-high heat until pale gold, about 2 minutes.  Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes.  Season with salt and pepper.  Let cool. (Can be made 1 day ahead and refrigerated.)  

Spoon souffle mixture into dish and bake until puffed and golden, 35 to 40 minutes.  You will then remove the parchment paper before serving.  

Serve immediately and enjoy!

*One thing to note about this recipe is that the Gruyere cheese can be a tad on the expensive side ($19 a pound – yikes!).  Mom substituted Swiss cheese and it tasted just as great, so you may consider it as an alternative if you can’t find a decent Gruyere price.

*This recipe has been added to the Little House Living Recipe Exchange – thanks Little House Living!