Maman's Cheese Souffle

Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Show: Sara's SecretsEpisode: A Menu of Memories

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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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

Directions

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.

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Comments & Reviews

recipe Maman's Cheese Souffle
Lori Pasadenat, TX 01-02-2009
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Simply Wonderful!
Rated: 5 stars out of 5

I've made many souffles, but this one is so simple and delicious that I will rely heavily on it from now on. I dusted the... buttered dish wtih Parmesan cheese before adding the egg/cheese mixture, and added crumbled peppered bacon and chopped green onion to the recipe. It puffed beautifully and I served it along with heirloom tomatoes and a toasted rustic chewy bread. Along with a glass of white wine, dinner was ready with hardly a whisper of effort. Don't hesitate a moment to work this recipe into your repertoire.Read more
recipe Maman's Cheese Souffle
Diane Sacramento, CA 12-28-2007
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Fabulous and simple souffle!
Rated: 5 stars out of 5

I have never made a souffle before, but recently bought a souffle pan and was itching to use it. This recipe is so easy and... delicious! My picky 15-year-old loved it. I have bought little souffles in the specialty section of my Raley's Market and we think this souffle has much better flavor. Have no fear! This recipe is fast and easy. I definitely will make this again.Read more
recipe Maman's Cheese Souffle
Ella Madison, OH 08-06-2007
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Maman'sCheese Souffle
Rated: 5 stars out of 5

This tasted GREAT and was SO easy. I never thought I could ever make a souffle! Thanks Jacques and Sara. Ella- Madison, Ohio
recipe Maman's Cheese Souffle
Anonymous 11-04-2006
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easy and impressive
Rated: 5 stars out of 5

Wonderful, will make again and again.
recipe Maman's Cheese Souffle
Sue Carlsbad, CA 09-08-2006
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Sooo... very easy and delicious!!
Rated: 5 stars out of 5

I have made many a souffle the old way, what a process. This was so wonderfuly easy, delicious and what a treat that you can... do it ahead and make it when you are ready. I have now made it with shallots, mushrooms, Jarlsberg cheese...as well as spinach, Jarlsberg, parmesan and bacon. All turned out fabulous!! Merci!!Read more
recipe Maman's Cheese Souffle
VINCENT Niagara Falls, NY 08-23-2006
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Great
Rated: 5 stars out of 5

Very easy, very tasty. What a simple base to add many different flavor combinations.