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Ingredients
- 2 c half & half
- 1 stick butter
- 1/2 c flour
- 2 tsp Dijon mustard
- 1/2 lb extra sharp Cheddar, grated
- 1/2 lb Gruyere, grated
- t tsp BP
- 1/2 t salt
- 1/4 t cayenne pepper
- 8 lg eggs
Details
Preparation
Step 1
In a small saucepan, heat half and half over medium heat until very hot, but not boiling. Remove.
In large saucepan; melt butter over medium heat & whisk until it bubbles. Slowly add half and half, whisking constantly. Cooke and stir until thick and smooth. Set aside, stirring frequently until cool enough to touch.
Butter 9x13 baking pan. Whisk together dry ingredients. Stir into cream sauce w/ mustard. Whisk until smooth. DO NOT REHEAT.
Beat eggs until frothy. Keep beater going - slowly add cream sauce w/ mixer on slow speed until thoroughly combined. Thoroughly stir in grated cheeses, pour into pan. Bake 40-45 minutes at 350°. Serve immediately souffle like.
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