Mamans Cheese Souffle Recipes

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MAMAN'S CHEESE SOUFFLE



Maman's Cheese Souffle image

Make and share this Maman's Cheese Souffle recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

6 tablespoons unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 extra-large eggs
2 1/3 cups grated swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chives, blades

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
  • Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
  • Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.

Nutrition Facts : Calories 614.2, Fat 46.1, SaturatedFat 26.7, Cholesterol 422.6, Sodium 564.7, Carbohydrate 18.3, Fiber 0.4, Sugar 7.9, Protein 31.5

NEVER-FAIL CHEESE SOUFFLE



Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories     side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

Steps:

  • Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
  • Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
  • Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
  • About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

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  • Preheat the oven to 400°F. Butter a 6-cup gratin dish and set it aside. Melt the 3/4 stick of butter in a saucepan, then add the flour and mix it in well with a whisk. Cook for 10 seconds, add the cold milk in one stroke and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper.
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