The easiest cheese souffle

We had some friends over for lunch today. One of whom is French. I wanted an easy dish that takes 40 minutes to cook because we had other things to do for a while. Also something that was likely to appeal to our French friend. When in doubt always look for something by Jacques Pepin. So we did. This is his mother's cheese souffle recipe - one that is absolutely no fuss. I tinkered with it very slightly (adding nutmeg to make a more classic bechamel sauce) and turning the oven down slightly because of the timing constraints, No matter, with a side salad this turned out to be the perfect light lunch.

Ingredients

6 oz. unsalted butter + 1t for greasing the gratin dish

6T all purpose flour

1 US pint of milk

1/2t freshly grated nutmeg

1/2t kosher salt

1/2t freshly ground black pepper

6 large eggs, beaten slightly

6 oz Gruyere, grated

2 oz Parmigiano Reggiano, grated finely

3T minced chives.

Method

Pre-heat the oven to 425F

In a large saucier or other sauce pan, melt the butter and keep on the heat until it stops hissing and crackling. This drives off all of the water - making it easier to add the cold milk without lumps forming.

Once the butter has stopped foaming, whisk in the flour and cook for about a minute to drive off all of the raw flour taste. Add the milk, nutmeg, salt and pepper and whisk to incorporate. Bring to the boil whisking at 1 minute intervals. Allow to bubble for a few seconds while it thickens up, and then let cool to room temperature.

Meanwhile grease the gratin dish with butter, and use half the Parmigiano Reggiano to stick to the bottom/side of the dish.

Incorporate the bechamel sauce gradually into the eggs, whisking after each addition. Go slowly at first - you don't want scrambled eggs. Once the bechamel and eggs are fully mixed, add the chives, salt and pepper. Stir well. Check the seasoning.

Pour the cheese/egg mixture into the prepared gratin dish, and top with the remaining Parmigiano Reggiano.

Bake on the middle oven rack for ~40 minutes - until risen, with a dark, crunchy dome has started to form.

Serve immediately with a side salad.
Thank you M. Pepin for all you do.