Cheese Souffle

A tall, airy Gruyere souffle built on a classic bechamel base.

Ingredients

• 3 tablespoons unsalted butter, plus more for the dish
• 2 tablespoons grated Parmesan, for the dish
• 3 tablespoons all-purpose flour
• 1 1/4 cups whole milk, warmed
• 5 large eggs, separated
• 1 1/2 cups grated Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg
• Pinch of cream of tartar

Directions

1. Preheat the oven to 400 degrees F. Butter a 6-cup souffle dish and coat it with the Parmesan.
2. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk and cook, whisking, until thick and smooth, about 2 minutes.
3. Off the heat, whisk in the egg yolks one at a time, then the Gruyere, salt, pepper, and nutmeg.
4. In a clean bowl, beat the egg whites with the cream of tartar to firm peaks. Stir one-third into the cheese base to lighten it, then gently fold in the rest.
5. Pour into the prepared dish and run your thumb around the inside rim to help it rise straight.
6. Bake for about 30 to 35 minutes, until puffed and golden. Serve immediately, before it deflates.

Notes

Adapted from Jacques Pepin’s cheese souffle.