Gruyere Cheese Souffle With Dill

We decided to try this because the dill in our herb garden is still beautiful. What a great recipe - we will make it frequently! (Bon Appetit, December 1997).


Preheat the oven to 350 degrees. Lightly butter a 6-cup souffle dish. Coat the dish with bread crumbs. Whisk cream, egg yolks, salt and pepper in a large bowl to blend. Melt butter in a heavy large saucepan over medium heat. Add the flour and stir constantly until the mixture is golden, about 3 minutes. Gradually whisk in the cream mixture. Whisk until the mixture boils and thickens, about 4 minutes. (Watch out - this quickly goes from thick to the consistency of wallpaper paste.) Add 1 cup of cheese and stir until the cheese is melted. Add the dill and transfer the mixture to a large bowl.

Beat egg whites and cream of tartar in another large bowl until medium-stiff peaks form. Stir 1/4 of the whites into the cream mixture to lighten. Fold in the remaining whites. Transfer the mixture to the prepared dish. Sprinkle the remaining 1/4 cup cheese over the top. Bake until a dark gold brown crust forms on the top, about 40 minutes. Serve immediately. 3 servings.