Food Network: Maman's Cheese Souffle

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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.