Cheese Soufflé - Jacques Pépin

Ingredients

• 6 tbsp unsalted butter
• ¼ cup finely grated parmesan cheese
• 6 tbsp all-purpose flour
• 2 cups whole milk
• ½ tbsp salt
• ½ tbsp ground black pepper
• 5 extra-large eggs (or 6 large ones)
• 2 ½ cups (6 oz) grated Gruyère
• 3 tbsp minced chives or garlic
• 5-6 cup gratin dish

Directions

Preheat oven to 400° F.

Grease gratin dish. Sprinkle dish with half the parmesan cheese. In a sauce pan, melt butter. Add flour and whisk well. Cook 10 seconds, whisk in cold milk in one stroke. Bring to a boil until thick and smooth, about 2 minutes. Add salt and pepper. Cool for 10 minutes. Beat eggs in a bowl, add in cheese and chives/garlic. Combine with white sauce. Add to gratin dish. Sprinkle remaining parmesan on top. Bake for 30-40 minutes until brown on top.