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This easy and delicious dish can be prepared ahead of time which is unusual for a souffle. Its got the cheesy silky flavor that everyone craves.
Easily put together it will be a hit no matter what you serve it with. The recipe is large so do a half recipe for two people. You'll still wind up with a little leftover.
6 tablespoons unsalted butter (3 ounces), plus additional to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups whole milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 large eggs
10 ounces grated Swiss cheese, preferably Gruyère (about 2 1/2 cups)
3 tablespoons minced chives
Preheat oven to 400°F. Grease a 6-cup gratin or baking dish with butter; set aside. Melt butter in a medium saucepan over medium; whisk in flour until well combined. Cook 10 seconds, and whisk in milk until well combined. Cook, whisking constantly, until mixture comes to a boil and is thick and smooth, 3 to 4 minutes. Remove from heat; whisk in salt and pepper. Let cool in pan 10 minutes.
Meanwhile, whisk eggs in a medium bowl until well combined. Gradually whisk eggs, cheese, and chives into cooled butter mixture until well combined. Pour mixture into gratin dish. Bake in preheated oven until puffy and browned on top, 25 to 30 minutes. Serve immediately.
Souffle can be assembled and can remain covered, at room temperature 2 to 3 hours before baking. It can be assembled, covered, and refrigerated up to 1 day before baking. Allow mixture to come to room temperature before baking.
A recipe from Food and Wine
Urban Cowgill
Sept 2023