Maman's Cheese Soufflé

★★☆☆☆

Prep: 15 mins Cook: 40 mins Serves: 4

Ingredients

6 tablespoons unsalted butter, plus additional for buttering dish
¼ cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2½ cups grated Swiss cheese, preferably Gruyère (about 6 ounces)
3 optional slices Gruyère for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives

Instructions

1. Heat the oven to 400°F. Butter a 5- to 6-cup gratin dish, sprinkle the bottom and sides with half the Parmesan, and set aside.
2. Melt the 6 tablespoons of butter in a saucepan, then add the flour and mix well with a whisk. Cook for 10 seconds, add the cold milk in one stroke and mix with a whisk. Keep stirring until the mixture thickens and comes to a strong boil, about 2 minutes. It should be thick and smooth. Remove from heat and stir in the salt and pepper.
3. Break the eggs into a bowl and beat well with a fork. After about 10 minutes, when the white sauce has cooled enough, moving quickly, add the eggs, cheese, and chives to the sauce, and mix well to combine.
4. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. If setting aside for a few hours, the soufflé can remain at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.
5. Sprinkle the surface with the remaining 2 tablespoons of Parmesan and arrange the 3 slices of Gruyère in a circle in the center, if using. Bake for 30 to 40 minutes, or until puffy and well browned on top. Serve immediately for best results.

This unique soufflé recipe came from a happy accident when Jacques Pépin's mother didn't know eggs needed to be separated for traditional soufflés. The result is slightly less airy but arguably more delicious and much easier to make. The mixture can be made hours ahead and kept at room temperature, or refrigerated overnight and brought back to room temperature before baking. Can be customized with different cheeses or herbs, and can be made in individual ramekins.

Wine Pairing: Medium White