CHEESE SOUFFLÉ

 100 gr butter, 100 gr flour, ½ l. milk, 125 gr Gruyère cheese, 6 eggs, S & P

Preheat oven thermostat 6 (350°F), butter the soufflé dish or the ramekins

 Make a very thick bechamel sauce: Melt the butter, add the flour, mix well then add the milk gradually, let it thicken. Add grated gruyere, let cool a little. Salt and pepper ... Little salt because the cheese is already a bit salty ...Add  the yolks

Whisk the whites, then add them in 2 portions, mixing gently.

 If using soufflé dish, bake in the oven for 30 mn, then turn the heat up to 425°F and cook for an additional15 mn. If using ramekins cook for 15 mn then turn up the heat and cook until the soufflé is golden and just set.