Click here if you don’t see theTable of Contents
Serves 4
6 tbs unsalted butter (3/4 stick) plus more to butter a 6-cup dish
6 tbs all-purpose flour
2 cups cold whole milk
½ tsp salt
½ tsp freshly ground black pepper
5 extra-large eggs
2 ½ cups grated Gruyère cheese (about 6 ounces)
3 tbs minced fresh chives
Preheat oven to 400 degrees F.
1. Butter a 6-cup gratin or soufflé dish and set aside.
2. Melt the butter in a saucepan, add the flour and mix well with a whisk.
3. Cook for 10 seconds, add milk all at once and mix well with the whisk.
4. Keep stirring until the mixture thickens and comes to a strong boil, about 2 minutes. Sauce should be thick and smooth.
5. Remove from the heat, add salt and pepper and allow to cool for about 10 minutes.
6. Break eggs into a bowl and beat well with a fork.
7. Add eggs, cheese and chives to the cooled sauce. Mix well to combine.
8. Pour into the gratin dish and cook immediately or set aside until ready to cook.
9. Bake for 40 minutes or more until puffy and well browned on top. Serve immediately.
Source: The Apprentice by Jacques Pépin
Like our recipes? Please visit our Tip Jar.