French Cheese Soufflé

Instructions

1. Prepare the baking dish
   Preheat oven to 375°F (190°C). Butter a 6-cup (1.5 liter) soufflé dish. Coat the bottom and sides with breadcrumbs, tapping out excess. Place in the refrigerator until needed.
2. Make the béchamel base
   In a medium saucepan over medium heat, melt the butter. Add flour and whisk continuously for 2 minutes to form a roux. Gradually whisk in warm milk and cook, stirring constantly, until the sauce thickens, about 3-4 minutes. Remove from heat.
3. Add flavorings and egg yolks
   Stir in salt, pepper, and nutmeg. Let cool slightly, then add egg yolks one at a time, whisking well after each addition. Stir in the Gruyère cheese and half of the Parmesan until melted and smooth.
4. Beat the egg whites
   In a clean, dry bowl, beat egg whites with cream of tartar until stiff but not dry peaks form. The whites should be glossy and hold their shape when the beaters are lifted.
5. Fold whites into the base
   Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining whites, being careful not to deflate them. The mixture should be light and airy with visible streaks of egg white.
6. Bake the soufflé
   Transfer the mixture to the prepared soufflé dish. Sprinkle with remaining Parmesan cheese. Place in the middle rack of the oven and immediately reduce temperature to 350°F (175°C). Bake for 25-30 minutes until puffed and golden brown. The center should be slightly jiggly but set.
7. Serve immediately
   Bring the soufflé to the table right away, as it will begin to deflate within minutes. Serve hot, cutting into portions at the table with two spoons.