Maman's Cheese Souffle

By lbgtdep

Serves 4

Ingredients

• 8 tablespoons unsalted butter, plus more to butter a 6-cup gratin dish
• 8 tablespoons all-purpose flour
• 2 cups cold whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 extra large eggs
• 2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), adding several 1/2" wide strips to create optional lattice design on top
• 3 tablespoons minced fresh chives

Preparation

Step 1

1. Preheat the oven to 400 degrees. Butter and dust with flour a 6-cup gratin dish, and set it aside.
2. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the cold milk in one stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper.
3. Meanwhile, break the eggs into a bowl, and beat well with a fork. After about 10 minutes the white sauce should be cool enough to proceed. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish, and cook immediately, or set aside until ready to cook.
4. Bake for 1 hour, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.