Cheese Soufflé

This cheese soufflé rises with a delicate, cloud-like texture and warm, comforting flavor. A beautiful reminder that simple ingredients, treated with care, can feel wonderfully elegant.

Amy LaBelle's Cheese Soufflé Recipe:

Ingredients:

• Butter (for the dish)

• 4 tablespoons freshly grated Parmesan cheese

• 6 tablespoons unsalted butter

• 6 tablespoons flour

• 2 cups cold whole milk

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 6 eggs, lightly beaten

• 2 1/2 cups grated Swiss (6 ounces)

• 3 tablespoons chopped fresh chives

  
  

Directions:

1. Set the oven at 400 degrees. Butter a gratin dish (about 12 inches long, 6-cup capacity). Sprinkle the dish with 2 tablespoons of the Parmesan cheese. Have on hand a rimmed baking sheet lined with parchment paper.

2. In a saucepan over medium heat, melt the butter, whisk in the flour, and continue whisking for 10 seconds until it is blended. Add the milk and whisk constantly until the mixture comes to a boil. Lower the heat and let it bubble steadily for 20 seconds.

3. Add the salt and pepper. Remove from the heat and leave to cool for 10 minutes.

4. Whisk the eggs into the white sauce. Use a rubber spatula to stir in the cheese and chives. Pour into the baking dish. Sprinkle the top with the remaining 2 tablespoons Parmesan cheese.

5. You can refrigerate the dish for several hours at this point.

6. Set the dish on the baking sheet. Bake for 30 to 35 minutes, or until the souffle is puffed and golden brown. Serve immediately.

   
   

Amy's Recipe Tips:

Be gentle when folding the whipped egg whites into the cheese mixture. Keeping that airy volume is the secret to a tall, beautifully puffed soufflé.