Food Network: Maman's Cheese Souffle

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Maman's Cheese Souffle
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus more
to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades

Instructions

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then
add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the
milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until
the mixture thickens and comes to a strong boil, which will take about 2 minutes.
It should be thick and smooth. Remove from the heat, and stir in the salt and
pepper. Allow about 10 minutes for the white sauce to cool.

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs,
the cheese and the chives to the cooled sauce, and mix well to combine. Pour into
the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top.
Although it will stay inflated for quite awhile, it is best served immediately.