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Cheese, Leek, and Herb Souffle Casserole

Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

  • Prep:
  • Total Time:
  • Servings: 8
Cheese, Leek, and Herb Souffle Casserole

Source: Martha Stewart Living, April 2012


  • 1 tablespoon 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-inch slices (4 cups), and rinsed well
  • Coarse salt and freshly ground pepper
  • 2 ounces Parmesan cheese, finely grated
  • 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 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives


  1. Heat 1 tablespoon 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. (Leeks can be made 1 day ahead and refrigerated.)

  2. Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.

  3. Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.

  4. Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.

  5. Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

Reviews (5)

  • KathyCVK 11 Jan, 2013

    Just a question -- Can I make this through the step where the cheese is added, refrigerate and then finish with the egg whites in the morning?

  • butterchi 10 Aug, 2012

    who discards cheese???????????????????????????

  • Anniencammie 8 Apr, 2012

    I make several different cheese souffles but this is my new family favorite! The recipe is perfect with no changes. I served it for Easter brunch today and it received high praises from everyone. ( even my hard to please vegetarian tween) I plan to serve it in individual ramekins for a ladies brunch later this spring. Thank you Martha for another hit!

  • TBDZ 3 Apr, 2012

    Oh I saw this in the Magazine and I'm sooo glad it had the recipe included -- Looks delish & from the review, seems like it's worth it to make for the Easter Brunch...
    I have never made a souffle so I'm excited to try and might be making them more often! Thanks Martha!

  • klf5 29 Mar, 2012

    This was delicious!! My family and I eat a souffle for dinner about once a month served with fruit compote. I even forgot to include the leeks when cooking so just served them on top instead. Still so tasty!! All three children gobbled it up. It did not rise as much as the picture though.

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