Searching for an impressive dish for that next dinner party? Look no further. You can’t go wrong with a crowd-pleasing, elegant cheese soufflé. Fluffy yet rich, this version from Martha Stewart Living is simple to make and oh-so-flavorful. As with any soufflé, whether for dessert or a main course, you start with a simple béchamel sauce. Whole milk thickened by a roux of butter and flour, then the flavorings are added; in this case, nutty Gruyere cheese and chives with a quick Parmesan cheese coating of the soufflé dish. Baked until puffed and golden brown, this classic cheese soufflé is ready to be the star of your next dinner party menu.
Folding the beaten egg whites into the flavored béchamel sauce
(To view this recipe from MarthaStewart.com, click on the blue title of the blog post above*)
Decadent Cheese Soufflé
Ingredients:
- Recipe Courtesy of MarthaStewart.com
- (The original recipe was only for 2 people, so this is the doubled version that will feed 4-6 people easily)
- 8 Tablespoons unsalted butter, plus more for the baking dish
- 4 Tablespoons finely grated Parmesan cheese (1 oz.)
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups grated Gruyere cheese (4 oz.)—Swiss cheese would also work well
- ¼ cup minced chives
- Coarse salt and freshly ground pepper
- 6 large eggs, yolks and whites separated
Directions:
- Preheat the oven to 375 degrees. Using room temperature butter, grease an 8-inch wide, large corningware round casserole dish. Coat the buttered casserole dish with the Parmesan cheese, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir for 1 minute. Add milk, whisking until thickened, 3-4 minutes. Transfer to a large bowl. Whisk in shredded Gruyere, minced chives, ½ teaspoon salt and ¼ teaspoon pepper. Whisk in egg yolks.
- Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Pour into prepared dish from the refrigerator. Bake on a baking sheet for 40-45 minutes until puffed. Serve warm.
Tagged: cheese souffle, chives, eggs, French, Gruyere cheese, Parmesan cheese, souffle, swiss cheese
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