Your Dutch oven is the perfect vessel to showcase the dramatic rise for which soufflés are best known. Add this stunning and savory Country Ham and Cheese Soufflé to your supper rotation.
Country Ham and Cheese Soufflé
Makes 6 to 8 servings
Ingredients
- 8 tablespoons grated Parmesan cheese, divided
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ¼ teaspoon ground red pepper
- ¼ teaspoon ground white pepper
- 1⅔ cups whole milk, warmed
- 5 ounces Gruyère cheese, shredded
- 9 large eggs, separated and room temperature
- 3 ounces finely chopped country ham
- 2 teaspoons minced fresh thyme
- ¾ teaspoon cream of tartar
Instructions
- Preheat oven to 375°. Position one oven rack in bottom third of oven. Position second oven rack 6 inches below broiler. Spray a 3-quart straight-sided enameled cast-iron Dutch oven with cooking spray. Sprinkle with 3 tablespoons Parmesan to coat.
- In a 10-inch cast-iron skillet, melt butter over medium heat until bubbly. Whisk in flour until smooth; cook, whisking constantly, for 2 minutes. Whisk in salt, mustard, red pepper, and white pepper. Gradually whisk in milk until smooth. Cook, whisking frequently, until sauce is thickened and bubbly, 5 to 7 minutes.
- Remove skillet from heat. Gradually whisk in Gruyère and remaining 5 tablespoons Parmesan until melted and smooth. Transfer cheese sauce to a large bowl. Whisk in egg yolks, one at a time, until well combined. Stir in ham and thyme.
- In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until medium peaks form. Gently fold one-third of egg whites into cheese sauce. Repeat process twice with remaining egg whites. Gently spoon mixture into prepared Dutch oven, spreading top smooth and leaving at least 1 inch of headspace at top of pot. Wipe inside rim of pot clean.
- Bake until puffed and golden brown, about 40 minutes, placing a piece of foil on broiler rack after 30 minutes to prevent excess browning. Serve immediately.
