By Yankee Magazine
Dec 22 2015
soufflePhoto Credit : Heath Robbins
Don’t let the term “soufflé” fool you–this cheese soufflé recipe is easy to pull off and even works well as a dinner-party starter.
3 tablespoons unsalted butter, plus extra for soufflé mold
3 tablespoons flour, plus extra for souffle mold
1 cup milk
1/2 teaspoon table salt
Dash freshly ground black pepper
Dash freshly grated nutmeg
5 large eggs, separated
2 large egg whites
1-1/2 cups grated Gruyere cheese
3-4 thin slices Swiss cheese
Heat oven to 400 degrees. Butter a half-quart souffle mold, dust with flour, and place in refrigerator. In a large, heavy saucepan over low heat, melt butter. Slowly whisk in flour, and cook, while whisking, about 3 minutes; don’t let the mixture brown.
Remove from heat and whisk in milk. Whisk in salt, pepper, and nutmeg. Return to low heat, whisking until mixture bubbles. Remove from heat and let cool 5 minutes. Whisk in 5 egg yolks one at a time and set aside.
In a separate bowl, whip whites of 7 eggs with a hand mixer until they hold firm, shiny peaks. Fold one-third of whipped egg whites into liquid mixture. Fold in Gruyere. Fold in remaining whipped egg whites.
Pour into chilled soufflé mold, top with overlapping slices of Swiss cheese. Place on a baking sheet and bake 20 to 25 minutes, or until firm.