Food & Cooking Recipes Breakfast & Brunch Recipes Cheese, Leek, and Herb Souffle Casserole 3.2 (225) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 26, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 25 mins Total Time: 1 hrs Servings: 8 A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side. Ingredients 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 ⅛-inch slices (4 cups), and rinsed well Kosher salt and freshly ground pepper 2 ounces Parmesan cheese, finely grated ½ cup unbleached all-purpose flour 2 ½ cups whole milk 6 large eggs, separated 5 ½ ounces Gruyere cheese, grated (1 ½ cups) 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives Directions 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.) 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. 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. 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. 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. Cook's Notes Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012. Print