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Jacques Pépin’s Cheese Soufflé

Jennifer Mathews

I had never attempted a soufflé before I saw Jacques Pépin demonstrate how to make his mother’s version. He said it was so simple and he was right. It is beautiful to look at, impressive to witness and delicious to taste. It is so light and airy with a wonderful parmesan crust on the top. Serve the soufflé with a simple green salad to balance out this simple meal.

Tips:

  • Amazingly you can prepare the soufflé a few hours in advance before baking it. Just leave it at room temperature until ready to cook. If you would like to prepare it a day in advance, bring the soufflé to room temperature before baking it.

Jacques Pépin’s Cheese Soufflé

Serves 4

PREP 15 minutes

COOK 40 minutes

INGREDIENTS

6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish

1/4 cup finely grated parmesan cheese

6 tablespoons all-purpose flour

2 cups whole milk

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

6 large ones

2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)

3 tablespoons minced chives

INSTRUCTIONS

  1. Preheat the oven to 400°F. Butter a 5- to 6-cup gratin dish. We used an oval dish, but any shape will do.

  2. Sprinkle the bottom and sides of the gratin dish with half the parmesan, set aside.

  3. In a medium saucepan melt the 6 tablespoons of butter. Add the flour and whisk the sauce for 15 seconds before adding the milk.

  4. Whisk the mixture as it thickens and comes to a boil, a few minutes. You want a smooth, thick mixture. Season with salt and pepper and remove from heat, allowing the mixture to cool for at least 10 minutes.

  5. In a large bowl beat all the eggs with a fork. Add the eggs and chives to the white sauce and combine it all well with a rubber scraper.

  6. Pour the soufflé into the buttered gratin dish and sprinkle the surface with the remaining 2 tablespoons of parmesan and lay the slices of gruyere on top.

  7. Bake for 30-40 minutes until very puffy and the top is browned.

  8. Enjoy the soufflé hot out of the oven. The soufflé will deflate as it sits out.