Gruyere Cheese Souffle

Ingredients

• 3 tablespoons unsalted butter
• plus more for greasing
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 3 1/2 tablespoons all-purpose flour
• 1 cup cold whole milk
• 5 large eggs
• separated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 3 ounces Gruyere cheese
• shredded (1 cup)
• 2 tablespoons chopped chives
• 2 slices of yellow American cheese
• each cut into 6 strips

Instructions

1. Preheat the oven to 400.
2. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate.
3. In a saucepan, melt the 3 tablespoons of butter over moderate heat.
4. Whisk in the flour and cook, whisking, for 1 minute.
5. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute.
6. Remove the bechamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use.
7. In a clean bowl, beat the whites until firm peaks form.
8. Whisk one-third of the whites into the bechamel, then fold in the remaining beaten whites.
9. Fold in the Gruyere and chives; scrape into the prepared dish.
10. Arrange the American cheese strips on top in a crisscross pattern.
11. Bake for 25 minutes, until puffed and golden.
12. Serve.