Cheese Soufflé

Ingredients

• 6 tbs unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
• ¼ C finely grated Parmesan cheese
• 6 tbs all-purpose flour
• 2 C whole milk
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 5 extra-large eggs (or 6 large ones)
• 2½ C grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2x3")
• 3 tbs minced chives

Directions

1. Heat the oven to 400°F.
2. Butter a 5- to 6-cup gratin dish, sprinkle the bottom and sides with half the Parmesan, and set it aside.
3. Melt the 6 tbs of butter in a saucepan, then whisk in the flour. Cook for 10 seconds, then whisk in the cold milk in one go. Keep stirring until the mixture thickens, about 2 minutes. It should be thick and smooth. Remove from the heat, and season with salt and pepper.
4. Break the eggs into a bowl and beat well with a fork.
5. 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, sprinkle the surface with 2 tbs of Parmesan and arrange the Gruyère in a circle in the center.
6. Bake for 30 to 40 minutes, or until puffy and well browned on top. Although it may stay inflated for some time, it is best served immediately.

Chef's Notes

• You can prepare this dish ahead and set it aside to be completed later. If you plan to cook it in 3-4 hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.