Delia Smith's Leek, Potato and Cheese Souffle

This leek, potato, and cheese soufflé is a delightful dish that promises a beautifully crusty top, thanks to the tender potatoes nestled within. As it bakes, the soufflé rises to perfection, filling your kitchen with an irresistible aroma that beckons everyone to the table. Serve it hot for a show-stopping centerpiece, or enjoy it at room temperature—either way, the comforting flavors will leave you craving more.

1. 1

   You will need a souffle dish with a base measurement of 13cm, 7cm deep, well buttered and a small baking tray.

2. 2

   Preheat the oven to 200c/gas mark 6.

3. 3

   Begin by heating the butter in a small saucepan.

4. 4

   Stir in the sliced leek and cook gently for 5 minutes.

5. 5

   Add the soured cream and yoghurt, give it all a good stir and cook on a very low heat for a further 5 minutes or so to soften the leek and flavour the sauce.

6. 6

   Take the pan off the heat and let it cool for 5 minutes.

7. 7

   Beat the yolks into the cooled sauce.

8. 8

   Grate the potatoes straight into the pan and beat into the sauce.

9. 9

   Beat in all but 1 tablespoon of the grated cheddar.

10. 10

    Season with a little salt, cayenne and nutmeg then transfer to a large bowl.

11. 11

    In a separate (grease-free) bowl, whisk the egg whites until stiff.

12. 12

    Stir 1 heaped tablespoon into the cheese mixture to slacken it and make it easier to fold in the rest.

13. 13

    Taste for seasoning before carefully folding in the remaining egg whites.

14. 14

    Pour the whole lot into the souffle dish and sprinkle the top with the reserved cheddar, parmesan and a sprinkling of cayenne.

15. 15

    Place on a baking tray and bake on the centre shelf of the oven for 25 minutes, or until well risen and golden brown.

16. 16

    Serve as soon as possible (it will shrink a bit on the way to the table), but even when it is shrunken and cold it still tastes good!