Tuesday, October 18, 2011

Easy Cheese Souffle

I finally tried Jacques Pepin's Maman's Cheese Souffle.  Because the souffle is not prepared in the traditional manner it was unbelievably easy (and unbelievably tasty)!!  It's already been requested as our Christmas morning breakfast.  We had it for dinner and it's was a lovely, filling meal with a salad.  When you have such a simple meal it's important to use good quality ingredients as they really stand out.  If you can get organic or free range eggs they are a must for this dish.  Also you'll want a good quality Swiss cheese.  Jacques recommended Gruyere but I had some really nice Emmental and Jarlsberg so that's what I used.  I also lightened up the recipe by using skim milk instead of whole milk.

Non-traditional Cheese Souffle
Serves 4

  • 1/3 cup butter (I used salted, if you use unsalted add about 1/2 tsp salt) plus more to butter dish
  • 1/3 cup flour
  • 2 cups skim milk
  • 1/4 tsp black pepper
  • 5 extra large or 6 large eggs
  • 2 1/2 cups grated Swiss cheese (I used half Emmental and Jarlsberg)
  • 3 Tbsp chopped fresh chives
  • 2 tsp chopped fresh thyme

  1. Preheat oven to 400F
  2. Butter a 6 cup gratin dish well
  3. Melt the butter in a sauce pan over medium high heat.  Add flour and mix well with a whisk for about 30 seconds
  4. Add the milk and whisk well until thickened, 2 - 5 minutes
  5. Remove from the heat and let cool 10 minutes
  6. Break the eggs in a bowl and mix well with a fork (yup, no separating the eggs, just add them all at together!)
  7. Add the eggs, cheese, chives and thyme into the milk mixture and blend well.
  8. Pour into the buttered dish.  At this point you can set it aside and cook later or cook immediately.
  9. Bake for 30 - 40 minutes until golden brown and puffy
  10. SERVE IMMEDIATELY!  The souffle will start to deflate pretty quickly.

Enjoy! (and you really will enjoy this dish!)

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