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Title: Maman's Cheese Souffle From Jacques Pepin
Categories: Cheese, Eggs, Dairy, Vegetables
Yield: 4 servings

6 tb Unsalted butter, plus
- additional to butter a 5
- to 6 cup gratin dish
1/4 c Fine grated Parmesan cheese
6 tb All-purpose flour
2 c Whole milk
1/2 ts Salt
1/2 ts Freshly ground black pepper
6 lg Eggs
2 1/2 c Gruyere (about 6 oz)
+=PLUS=+
3 sl (2" X 3") Gruyere
3 tb Minced chives

Set the oven @ 400ºF/205ºC.

Butter a 5 to 6 cup gratin dish, sprinkle the bottom and
sides with half the Parmesan, and set it aside. Melt the
6 tablespoons of 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, about 2
minutes. It should be thick and smooth. Remove from the
heat, and stir in the salt and pepper.

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. Moving quickly, add the eggs, cheese
and the chives to the sauce, and mix well to combine.
Pour into the buttered gratin dish and cook immediately,
or set aside until ready to cook. If setting aside for a
few hours, the souffle can remain outside at room
temperature. If assembling a day ahead, refrigerate and
bring back to room temperature before baking.

Sprinkle the surface with the remaining 2 tablespoons of
Parmesan and arrange the 3 slices of Gruyere in a circle
in the center, if using. Bake for 30 to 40 minutes, or
until puffy and well browned on top. Although it will
stay inflated for quite awhile, it is best served
immediately.

RECIPE FROM: https://food52.com

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