Food Recipes Appetizers Gruyère Cheese Soufflé 5.0 (1) 2 Reviews To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A soufflé ramekin would work too. Slideshow: How to Make Cheese Soufflé By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on December 31, 2013 Rate PRINT Share Trending Videos Close this video player Photo: © Christina Holmes Active Time: 25 mins Total Time: 1 hr Yield: 4 Ingredients 3 tablespoons unsalted butter, plus more for greasing 2 tablespoons freshly grated Parmigiano-Reggiano cheese 3 1/2 tablespoons all-purpose flour 1 cup cold whole milk 5 large eggs, separated 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 3 ounces Gruyère cheese, shredded (1 cup) 2 tablespoons chopped chives 2 slices of yellow American cheese, each cut into 6 strips Directions Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use. In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve. Suggested Pairing Toasty, full-bodied Champagne: NV Aubry Brut. Originally appeared: January 2014 Rate It Print