Cheese and Herb Soufflé

Instructions

1. Prepare the baking dish
   Preheat oven to 375°F (190°C). Generously butter a 6-cup (1.5 liter) soufflé dish. Dust the buttered dish with grated Parmesan cheese, tapping out any excess. Place the prepared dish in the refrigerator until ready to use.
2. Make the béchamel base
   In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Cook, stirring frequently, until the mixture thickens and comes to a gentle boil, about 3-4 minutes. Remove from heat and let cool slightly.
3. Add the egg yolks and cheese
   Whisk the egg yolks in a small bowl. Gradually add a small amount of the warm béchamel to the yolks to temper them, then pour the yolk mixture back into the saucepan with the remaining béchamel. Stir in the Gruyère, Parmesan, chives, thyme, nutmeg, salt, and white pepper. Mix until the cheese is melted and the mixture is smooth.
4. Beat the egg whites
   In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer. Start on medium speed and gradually increase to high until stiff, glossy peaks form, about 3-4 minutes. Be careful not to overbeat.
5. Fold and combine
   Using a rubber spatula, gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture. The batter should be light and airy with no visible streaks of egg white.
6. Fill the soufflé dish
   Remove the prepared dish from the refrigerator. Gently transfer the soufflé mixture to the dish, filling it to about 1/2 inch from the top. Smooth the surface gently with a spatula. Run your thumb around the inside edge of the dish to create a small channel—this helps the soufflé rise evenly.
7. Bake the soufflé
   Place the soufflé dish on a baking sheet and transfer to the middle rack of the preheated oven. Immediately reduce the oven temperature to 350°F (175°C). Bake until the soufflé has risen 2-3 inches above the rim and is golden brown on top, about 25-30 minutes. The center should still have a slight jiggle when gently shaken.
8. Serve immediately
   Bring the soufflé to the table immediately, as it will begin to deflate within minutes. Serve by gently breaking the top crust and spooning portions onto warmed plates. Accompany with a simple green salad dressed with a light vinaigrette.