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Souffléd Cheddar and Chive Gratin Serves 8 This is a family recipe that I have been making for years. It can be assembled in about 20 minutes and makes a sophisticated brunch or lunch when served with a simple mesclun salad. Ingredients 1 to 1½ tsp. (5 to 7.5 mL) unsalted butter for greasing dish 10 ½-inch (1.2-cm) slices white or country bread, crusts removed 1 lb. (455 g) old white cheddar, grated 1/3 cup (80 mL) grated Parmigiano Reggiano 6 large eggs 3½ cups (840 mL) homogenized milk 1½ tsp. (7.5 mL) dry mustard 1½ Tbsp. (22.5 mL) finely chopped fresh chives ½ tsp. (2.5 mL) salt ¼ tsp. (1.2 mL) freshly ground white pepper Garnish 1 cup (240 mL) sour cream and some minced chives (optional) Instructions Preheat the oven to 375°F (190°C) and butter a 12-cup (3-L) baking dish or soufflé dish. Cut the bread into ¼-inch (.6-cm) cubes and place in a bowl large enough to hold all the ingredients. Toss the cheeses with the bread. Put 2 whole eggs and 4 egg yolks in a bowl. Reserve the 4 leftover egg whites in another bowl. Whisking, add the milk, mustard, chives, salt, and pepper to the whole eggs and egg yolks. Pour over the bread and cheese mixture and mix gently. Let stand at least half an hour. Whisk the reserved egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites thoroughly into the bread mixture, and then gently fold in the rest. Pour the mixed ingredients into the baking dish. If using a shallow baking dish, cook for 45 minutes. A higher soufflé dish will need to bake for about 1 hour and 15 minutes. The top should become a dark golden brown. Cover during baking if it starts to burn. Serve immediately. If you want, garnish each serving with sour cream and chives. The soufflé may sink in the middle, but that won't affect the taste.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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