# Cheese Soufflé - Jacques Pépin

## Ingredients

- 6 tbsp unsalted butter
- ¼ cup finely grated parmesan cheese
- 6 tbsp all-purpose flour
- 2 cups whole milk
- ½ tbsp salt
- ½ tbsp ground black pepper
- 5 extra-large eggs (or 6 large ones)
- 2 ½ cups (6 oz) grated Gruyère
- 3 tbsp minced chives or garlic
- 5-6 cup gratin dish

## Directions

Preheat oven to 400° F.

Grease gratin dish. Sprinkle dish with half the parmesan cheese. In a sauce
pan, melt butter. Add flour and whisk well. Cook 10 seconds, whisk in cold
milk in one stroke. Bring to a boil until thick and smooth, about 2 minutes.
Add salt and pepper. Cool for 10 minutes. Beat eggs in a bowl, add in cheese
and chives/garlic. Combine with white sauce. Add to gratin dish. Sprinkle
remaining parmesan on top. Bake for 30-40 minutes until brown on top.