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

Prep Oven & Dish: Preheat oven to 400°F. Butter a 5-6 cup gratin dish and coat with half the Parmesan.
Make White Sauce: Melt 6 tbd butter, whisk in flour, cook 10 seconds, then whisk in cold milk all at once. Stir until thick and smooth (~2 minutes). Season with salt and pepper; remove from heat.
Add Eggs & Cheese: Beat eggs. When sauce has cooled about 10 minutes, quickly stir in eggs, cheese, and chives.
Assemble: Pour into prepared dish. Sprinkle with 2 tbs Parmesan and arrange Gruyère in a circle on top.
Bake: Bake 30-40 minutes, until puffed and well browned.
Serve: Best served immediately while inflated.

Chef's Notes

This dish can be prepared ahead:
- If baking within 3-4 hours, it can remain at room temperature.
- If assembling a day ahead, refrigerate and bring back to room temperature before baking.