Easy Peasy Cheesy Souffle (A New-to-Me Recipe)

I happened across Rachel Ray's TV show a few weeks ago, and she and Jacques Pepin were making a cheese souffle.  It was supposed to be easy, and watching the show, it sure LOOKED easy, so I went to the website and printed it off.  The ingredients were easy to find, except for the cheese.  The recipe specified Gruyere, and for some reason, the crummy Kroger closest to our house only carries one Gruyere (Boar's Head), and they hide it near the deli case.  But I dug through the piles of cheese packages and finally uncovered one.

I tried making the recipe, and it was indeed EASY.  I made a couple of very minor adjustments, like making the roux in the microwave instead of on the stovetop, and here's the result!  It's supposed to serve 4, but they'll be BIG servings!

Isn't that purty?

Easy Cheese Souffle

6 T butter
1/3 c flour
1/2 t salt
1/2 t white pepper
2 c milk
6 eggs
8 oz Gruyere cheese, shredded
3 T minced chives or finely chopped green onion
grated Parmesan-Reggiano cheese

Preheat oven to 400 degrees.  Butter or spray a 2-quart casserole dish.

In a 1-quart microwave-safe bowl, melt the butter (about 1 minute on high power).  Stir the flour, salt, and pepper into the butter until smooth.  Microwave on high 15 seconds, then stir.  Add the milk all at once and stir it in well.  Microwave on high 2 minutes, then whisk.  Keep microwaving at high, one minute at a time, whisking after each minute, until thick and smooth.  Set aside to cool for about 10 minutes.

In a bowl, beat the eggs with a fork.  Add the Gruyere, minced chives/green onions, and sauce to the eggs and mix well.  Pour into the casserole dish and sprinkle the top with grated Parmesan-Reggiano cheese.  Bake 35-40 minutes on the middle rack.  The souffle will be puffy well browned.