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Cheese, Leek, and Herb Souffle Casserole

kept byTareena
recipe byMarthaStewart.com
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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 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


 

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