Beth's Easy Cheese Souffle Recipe| ENTERTAINING WITH BETH

Grease a 6-cup souffle dish with melted butter.

Add 2 tablespoons of breadcrumb to the dish, coating the inside.

Set the prepared souffle dish aside at room temperature.

Melt 4 tablespoons of butter in a large saute pan until foamy.

Add 3 tablespoons of flour to the pan and whisk until a paste forms, cooking for about 1 minute.

Slowly add 2 cups of whole milk while whisking until combined, creating a bechamel sauce.

Add 1 cup of grated gruyere cheese to the sauce and mix until melted.

Stir in 1/2 teaspoon of salt, a pinch of nutmeg, and 1/4 teaspoon of dijon mustard.

Allow the sauce to cool slightly before adding 5 egg yolks, mixing until combined.

Transfer the mixture to a large mixing bowl and set aside.

In an electric mixer, add 5 egg whites and 1/4 teaspoon of cream of tartar.

Whip the egg whites on high until stiff peaks form.

Fold the whipped egg whites into the souffle base mixture gradually, being careful not to deflate them.

Transfer the combined mixture into the prepared souffle dish, smoothing it out with an offset spatula.

Bake at 350°F on the bottom rack of the oven for 35 minutes.

Serve immediately after baking.

Equipment Needed

Spice Level: