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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/country-ham-and-cheese-souffle/