Maman's Cheese Soufflé
Light, airy, and decadent, this classic French dish is both delicious and easy.
Equipment
- 1 saucepan
- 1 whisk
- 1 bowl
- 1 5 to 6 cup gratin dish
Ingredients
- 6 tbsp unsalted butter, plus extra to grease the baking dish
- 1/4 cup parmesan cheese, finely grated
- 6 tbsp all purpose flour
- 2 cups whole milk (warm not boiled)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 5 extra large eggs room temperature can use 6 large eggs
- 2 1/2 cups Gruyère, grated plus three slices for garnish, optional
- 3 tbsp chives, minced
Instructions
- Preheat oven to 400 degrees.
- Butter a 5 to 6 cup gratin dish. Sprinkle have of the parmesan into the dish, rotating it until the bottom and sides are coated.
- Heat a saucepan over medium heat and melt the butter.
- Add the flour and mix well with a whisk until it has fully absorbed the butter and is free of lumps. Cook it for an additional 10 seconds.
- Pour in the milk while continuously whisking. Keep whisking until the béchamel sauce has come to a boil and thickened. Allow it to cook for an additional 2 minutes after that.
- Remove from the heat and allow it to cool enough to handle.
- Add the eggs to a bowl and break the yolks with a fork and then beat them well.
- When the béchamel has cooled, quickly whisk in the eggs, salt, pepper, Gruyère cheese, and chives.
- Pour into the prepared gratin dish. Sprinkle the other half of the parmesan cheese over the top. If adding, top with the 3 slices of Gruyère cheese.
- Bake for 40 minutes or until it has puffed up and the top is deeply browned.
- It will remain inflated for a while but is best served immediately.
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