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Baked Goods
4 servings
NuWave
2 T freshly grated Parmigiano-Reggiano cheese
Grease a 1-qt gratin dish with butter and dust with the Parmigiano; refrigerate.
In a clean bowl, beat the egg whites until firm peaks form. Whisk ⅓ of the whites into the béchamel sauce, and then then fold in remaining beaten whites. Fold in Gruyère cheese and chives. Scrape into the prepared gratin dish.
Place dish on cooking rack in position 2. Set to bake at 350°F for 20 min. Cook until the soufflé rises and is golden brown. Remove and serve right away.