Gruyère Cheese Soufflé
- 3 T unsalted butter, plus extra for greasing
2 T freshly grated Parmigiano-Reggiano cheese
- 3 ½ T all-purpose flour
- 1 c cold whole milk
- 5 large eggs, separated
- 1 t sea salt
- 1 t freshly ground pepper
- 3 oz. Gruyère cheese, shredded (1 c)
- 2 T chopped chives
Grease a 1-qt gratin dish with butter and dust with the Parmigiano; refrigerate.
- In a saucepan, melt 3T butter. Whisk in flour and cook, whisking for 1 min. Whisk in milk. Bring up to a boil and cook, whisking until thick, about 1 min. Remove béchamel from heat. Whisk in 4 egg yolks along with salt and pepper. Reserve remaining yolk for another use.
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.