Gruyère AOP Soufflé

By CheeseDiva

Ingredients

• 3.5 oz (100g) Gruyère AOP, grated
• 4 eggs
• For the béchamel sauce
• 5.5 Tbsp (80g) melted butter
• 4 Tbsp (60g) flour
• 1.75 cups (400ml) milk
• Salt and pepper

Preparation

Step 1

Make a roux with the butter and flour before whisking in the milk until the sauce is smooth and creamy.
Preheat the oven to 400°F (200°C) or 350°F (180° C) in a convection oven.
Separate the egg yolks from the whites.
Beat the egg whites until stiff.
Remove the bechamel from the heat and add the egg yolks one by one. Then add the Gruyère AOP to the sauce.
Next, gently incorporate the egg whites.
Spoon the mixture into greased soufflé dishes until ¾ full.
Bake for 20 minutes.